Categories: Salad

Ingredients

• 4 to 5 cups torn or coarsely chopped stale peasant-style Italian bread
• 1 butternut squash
• 2 tbsp. olive oil
• Salt and pepper
• A little freshly grated nutmeg
• 1 tsp smoked paprika
• 1 red onion, chopped
• 1 tbsp. Calabrian chile paste
• 1 bunch Tuscan kale, center stems removed and leaves coarsely chopped
• 1 cup chicken or vegetable stock
• 4 slices cold meaty bacon, chopped
• 2 garlic cloves, chopped
• 2 tbsp. pure maple syrup
• 3 tbsp. white balsamic vinegar or apple cider vinegar
• 1/4 cup grainy Dijon
• 1/4 cup toasted pumpkin seed oil or olive oil
• 1/2 cup pepitas, toasted
• About 1 cup Parmigiano-Reggiano, shaved with a vegetable peeler

Directions

1. Preheat the oven to 375. Spread the bread out on a rimmed baking sheet. Bake until deep golden brown and fragrant, about 18 minutes.

2. Cut the neck off of the butternut squash. Peel the neck and coarsely grate.

3. In a large deep skillet, heat the olive oil over medium-high. Add the grated squash; season with salt and pepper, nutmeg, and smoked paprika. Add the onion and chile paste. Cook, stirring often, until the veggies begin to soften, about 5 minutes. Add the kale and stock. Simmer over medium heat until the kale wilts, the stock is absorbed, and the squash is soft, about 5 minutes.

4. In another large skillet, cook the bacon over medium-high heat, stirring occasionally, until almost crisp, about 4 minutes. Add the garlic. Stir until fragrant, about 1 minute. Stir in the maple syrup. Add the vinegar. Stir in the mustard. Remove from heat. Whisk the oil into the dressing.

5. Toss the bread with the squash and greens. Remove from heat. Mix in the warm bacon dressing. Top with the pepitas and curls of Parm.

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