Butternut Squash and Kale Toasts
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Ingredients (9)
- 2 pounds whole butternut squash (about 1 medium), peeled, halved lengthwise, seeds removed, and cut into 1/2-inch slices
- 6 tablespoons extra-virgin olive oil, plus more for brushing
- Kosher salt
- Freshly ground black pepper
- Red pepper flakes
- 1 bunch flat-leaf kale (about 12 ounces), tough stems removed, leaves cut into bite-size pieces
- 4 medium garlic cloves, thinly sliced
- 1/2 loaf rustic Italian or French bread (about 1/2 pound), cut in 8 half-slices, each about 1/2 inch thick
- 4 ounces shaved Parmigiano-Reggiano cheese (about 1 1/2 cups)
Roasted butternut squash meets sautéed kale on grilled country-style toasts in this recipe adapted from Atlanta chef Steven Satterfield, which originally appeared in Food & Wine. Shavings of delicious, fruity-tasting Parmigiano-Reggiano cheese go on top of this perfect centerpiece for a laid-back lunch. Homemade ricotta and marinated olives are ideal accompaniments.
Instructions
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1Heat the oven to 350°F and arrange a rack in the middle. Add the squash to a medium bowl along with 2 tablespoons of the olive oil, a pinch of salt, black pepper, and a small pinch of red pepper flakes. Toss to combine. Spread the squash out on a rimmed baking sheet in a single layer.
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Roast for 15 minutes, flip the pieces, and cook another 15 minutes, until the squash is tender and lightly browned. -
2Heat the remaining 4 tablespoons of olive oil in a large skillet over medium-high heat. Add the kale and cook until it wilts, about 8 minutes. Add the garlic and cook until the kale is tender, about 3 minutes. Season with salt, black pepper, and a small pinch of red pepper flakes. Add the roasted squash and toss gently to combine. Remove the skillet from the heat and set aside.
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3Brush the bread with olive oil on both sides. Set a grill pan over high heat. When the pan is hot, add the bread and toast on both sides.
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Transfer the toasts to a serving platter or individual plates, pile each with a mound of the squash and kale mixture, top with the shaved cheese, and serve. ![]()
Roast for 15 minutes, flip the pieces, and cook another 15 minutes, until the squash is tender and lightly browned.
Transfer the toasts to a serving platter or individual plates, pile each with a mound of the squash and kale mixture, top with the shaved cheese, and serve. 
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