Preparation

• Preheat the oven to 425 degrees F, ensuring an oven rack is positioned in the top third of the oven. Line a baking sheet with parchment paper or foil for easy clean up & set aside. Gather & prep ingredients according to Ingredients List.
• Place the cubed delicata on the prepared baking sheet. Drizzle with 1 tablespoon of the oil, seasoning with a good pinch salt & ground black pepper as desired. Toss to combine, then arrange in an even, flat layer.
• In a medium bowl, combine the breadcrumbs, parmesan, garlic, & fresh herbs. Drizzle the remaining 1 tablespoon olive oil over top, then toss to combine well. Sprinkle the parmesan coating over the seasoned delicata squash, pressing to adhere.
• Transfer to the oven & roast 20-25 minutes, until the squash is tender & the parmesan crust is golden brown. In the last 3-4 minutes of roasting, add the pine nuts or chopped walnuts to the sheet pan to toast. Remove from oven & set aside.
• Place the shredded kale in a large bowl, topping with the thinly sliced shallots & a good pinch of salt. Squeeze the lemon juice over top and massage the kale, working the lemon into the leaves until they’re vibrant green & wilty. Set aside.
• To the massaged kale, add the squash croutons, toasted nuts, & shaved parmesan. Drizzle the Caesar dressing over top, then toss to combine well. Taste & season with additional salt & ground black pepper as needed. Serve immediately.