By ChinRes 
It is obvious that you have never topped kale Caesar with crunchy frico squash croutons if you had believed that the dish had reached its peak. This autumnal take on the traditional Caesar salad, which features butternut squash and crispy baked Parmesan frico, will make you wish that autumn was a season that you could enjoy throughout the whole year.
Ingredients
For Dressing
- 1 large clove garlic, finely chopped
- 1 Tbsp. (or more) fresh lemon juice
- 1/4 tsp. (or more) kosher salt
- 1/2 c. mayonnaise
- 1/2 tsp. Worcestershire sauce
- 3 anchovy fillets, preferably packed in oil
- 1/4 tsp. freshly ground black pepper
- 1/2 oz. Parmesan, finely grated (about ¼ c.)
For Salad
- 1/2 butternut squash (about 1 lb.)
- 3 Tbsp. extra-virgin olive oil, divided
- Freshly ground black pepper
- 1 oz. Parmesan, finely shredded, plus 1 oz. shaved, divided
- Kosher salt
- 1 bunch curly kale (about 8 oz.), washed, thick stems removed, torn into 1″ pieces
- 2 tsp. fresh lemon juice
Directions
Dressings
Step 1
The garlic and lemon juice should be mixed together in a small bowl. Take a five-minute break.
Step 2
While this is going on, chop the anchovies very finely on a chopping board. While continuing to chop, continue to crush the anchovies with the edge that is flat of the blade until a paste is formed. While doing so, sprinkle a quarter of a teaspoon of salt on top.
Step 3
Mayonnaise, Worcestershire sauce, pepper, and anchovy paste should be added to the bowl containing the garlic mixture. Whisk until everything is incorporated. First, whisk in the Parmesan, and then, if necessary, add more salt or lemon juice.
Step 4
Refrigerate the bowl with the lid on until it is ready to be used.
Salad
Step 1
Place a rack in the middle of the oven and preheat it to 425 degrees. After peeling the squash, remove the stem. After slicing it in half lengthwise, cut it crosswise into arches measuring half an inch. Separate each arch into two smaller sections by cutting it in half. Take the squash and place it in a big basin. Put in one tablespoon of oil, then season it with salt and pepper, and mix it all together.
Step 2
A 13-inch by 9-inch rectangle should be brushed with the remaining two tablespoons of oil on a baking sheet made of bare metal. Add some grated Parmesan cheese. Spread the squash on top, being sure to push it in closely so that it can fit on top of the cheese.
Step 3
20 to 25 minutes into the baking process, the squash should be soft, and the cheese should be crunchy and toasted on the bottom. Let the sheet cool for two to three minutes. Scrape the squash that has been frico-ed off of the baking pan using a metal spatula that is flexible.
Step 4
To prepare the kale salad, blend it with two teaspoons of lemon juice and season it with salt. The kale should be massaged with lemon and salt until it gets a dark green color and somewhat wilts. This should be done with clean hands.
Step 5
To mix, add about one-fourth of a cup of dressing and toss the salad. After adding half of the squash and half of the shaved Parmesan, stir the mixture all together once more.
Step 6
To serve, place the kale that has been prepared in a bowl. Sprinkle the leftover squash and shaved Parmesan cheese on top. As an accompaniment, serve with the remaining dressing.