First, start by tossing 2 cups of cubed butternut squash in 1 tbsp of olive oil (chili olive oil recommended), 1/4 tsp of salt, a pinch of black pepper, and 2 tbsp of shredded Parmesan cheese. Spread evenly on a parchment paper-lined baking sheet. Bake on 425F for 30 minutes, or until golden brown. While the squash is baking, chop up a small head of kale and add it to a mixing bowl. Then, blend up the Caesar dressing: 3 anchovies, 1/4 cup of olive oil, 1 egg yolk, 1 clove of garlic, 1/2 cup of shredded Parmesan cheese, 1/4 tsp of salt, 1/4 tsp of pepper, 1 tsp of Dijon mustard, and the juice of 1/2 a lemon. Pour the dressing over the kale and toss to coat. Serve topped with diced shallot, the roasted butternut squash, more Parmesan cheese, and toasted sourdough breadcrumbs. (To make breadcrumbs, blend stale sourdough bread until it turns into crumbs, and toast it in a pan with a little olive oil).
