Squash-and-Kale Toasts

Name: Squash-and-Kale Toasts
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 8
Cuisine: Global
Ingredients: 9 inches thick slices of peasant bread; 907 grams small delicata squash —peeled, halved lengthwise, seeded and sliced crosswise 1/2 inch thick; 4 garlic cloves, thinly sliced; 118 milliliters extra-virgin olive oil, plus more for brushing; 113 grams shaved Parmigiano-Reggiano cheese (1 1/2 loose cups); 454 grams kale—thick stems and ribs discarded, leaves coarsely chopped; 8 servings Salt and freshly ground pepper

This recipe makes 8 servings with 407 calories, 16g of protein, and 34g of fat each. This recipe covers 13% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 1 hour.

Instructions

Preheat the oven to 35

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Oven

In a medium bowl, toss the squash with 2 tablespoons of the olive oil and season with salt and pepper.

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Salt And Pepper

Olive Oil

Squash

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Bowl

Spread the squash on a baking sheet and roast for about 30 minutes, turning once, until tender and lightly browned.

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Spread

Squash

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Baking Sheet

In a large skillet, heat the remaining 1/4 cup plus 2 tablespoons of olive oil.

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Olive Oil

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Frying Pan

Add the kale and cook until it is wilted, about 8 minutes.

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Kale

Add the garlic slices and cook until the kale is tender, about 3 minutes longer. Season the kale with salt and pepper.

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Salt And Pepper

Garlic

Kale

Add the squash and toss gently to combine.

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Squash

Heat a cast-iron grill pan.

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Grill Pan

Brush the bread with olive oil and grill over high heat, turning once, until toasted. Mound the squash and kale on the toasts, top with the shaved cheese and serve.

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Olive Oil

Cheese