Butternut Caesar Salad Serves 4

Heat oven to 400. Coat baking sheet w cooking spray. In medium bowl, combine squash a oil, tossing to coat. Season lightly w s&p, then transfer to one half of the prepared baking sheet. Roast 10 min. Meanwhile, place bread cubes in same bowl, drizzle w oo and toss to coat evenly. Season lightly w salt, pepper and garlic powder. Set aside. To make dressing, in blender, combine oo, garlic, anchovies, lemon juice, Dijon, pepper and 1 T Parmesan. Blend until smooth and set aside. After squash has roasted for 10 min, add bread to other half of baking sheet. Return to oven for 20 min more. Remove squash and bread from oven and set aside to cool until still warm, but not hot. Set Romaine in large bowl, then drizzle w a bit of the dressing and toss well. Divide among 4 serving plates. Top each w squash and crouton, then drizzle w remaining dressing. Sprinkle each w some of the remaining cheese.

Squash 10 oz peeled and cubed butternut
Olive Oil 1T for squash
Bread 10 oz rustic, cubed
Olive Oil 2T for croutons
Garlic Powder 1tsp
Olive Oil 0.5c extra virgin for dressing
Garlic 3 cloves
Anchovy Filets 4
Mustard 1 tsp Dijon
Cheese, Parmesan 0.5c grated
Romaine 2heads, chopped