Harvest Kale Caesar with Roasted Squash

Preheat oven to 425F. Toss squash wedges with 1 tbsp olive oil and a pinch of salt on a parchment-lined baking sheet. Roast for 25-30 minutes, flipping halfway, until tender and caramelized at the edges.

Toss sourdough cubes with 1 tbsp olive oil on a separate baking sheet. Bake alongside the squash for 8-10 minutes until golden and crunchy. Set aside.

Whisk together remaining 2 tbsp olive oil, minced anchovy fillets, grated garlic, lemon juice, mayonnaise, Dijon mustard, Worcestershire sauce, salt, and pepper until smooth and creamy.

Place sliced kale in a large bowl. Drizzle with half the Caesar dressing and massage with your hands for 2 minutes until the leaves darken and soften.

Add remaining dressing to the massaged kale and toss. Transfer to a serving platter. Top with roasted squash wedges, sourdough croutons, and shaved Parmesan.