Recipe Courtesy of Alex Caspero of Delish Knowledge
- 1 small butternut squash, cubed
- ½ tsp. rubbed, dried sage
- 2 ½ tbsp. Extra Virgin Olive Oil, divided
- 1 lemon, juiced
- 1 garlic clove, finely minced
- ¼ tsp. red pepper flakes (or more to taste)
- 1 bunch kale leaves, torn into bite size pieces (I used Tuscan kale here but curly would work)
- 2 cups of day-old bread, sliced into cubes
- ½ cup smoked mozzarella cubes
- Preheat the oven to 400 degrees F. Cube the butternut squash into bite size pieces and toss with ½ tbsp. olive oil, rubbed sage, and pinch of salt and pepper. Place in a single layer on a baking sheet and roast for 25-30 minutes until tender. Remove from oven and let cool slightly.
- If you are using fresh bread, pop the cubes in the oven for the last 5 minutes of the squash cooking until they are crunchy and golden brown, set aside.
- In a small bowl, whisk together the lemon juice and minced garlic clove with a generous pinch of salt and pepper. The garlic clove should almost dissolve in the liquid. For finely mincing garlic, I like to use a zester/fine grater over my knife. Drizzle in the remaining olive oil and whisk to combine. Sprinkle in the red pepper flakes and taste for salt/pepper.
- Place the torn kale leaves in a salad bowl and add the dressing. Using your hands, massage the dressing into the kale for a minute or two until the kale is slightly wilted. Add in the remaining ingredients: roasted squash, bread cubes, and smoked mozzarella. Toss and serve.