Fresh-Pressed Olive Oil Club

Squash and Kale Toasts

Squash and Kale Toasts

Creamy delicata squash pairs perfectly with Tuscan (aka Dinosaur or Black) kale. Need heat? Red pepper flakes!


  • 2 small delicata squash
  • 1/4 cup extra virgin olive oil, plus extra for brushing the bread
  • Coarse salt (kosher or sea) and freshly ground pepper
  • 1 pound Tuscan kale, thick stems and ribs discarded, leaves coarsely chopped
  • 2 tablespoons water
  • 1/4 teaspoon hot red pepper flakes (optional)
  • 4 garlic cloves, peeled and thinly sliced
  • Eight 1/2-inch-thick slices of coarse bread
  • 4 ounces shaved Parmigiano-Reggiano cheese


Step 1

Preheat the oven to 400˚F.

Step 2

Peel the squash and halve each lengthwise, then seed and slice crosswise into 1/2-inch-thick slices.

Step 3

Preheat the oven to 350°F. In a medium bowl, toss the squash with 2 tablespoons of the olive oil and season with salt and pepper. Spread the squash on a baking sheet and roast for about 30 minutes, turning once, until tender and lightly browned.

Step 4

In a large skillet, heat 2 tablespoons of the remaining olive oil; add the water and hot red pepper flakes, if using. Add the kale. Cook the kale until it’s wilted, about 8 minutes. Add the garlic slices and cook until the kale is tender, about 3 minutes longer. Season the kale with salt and pepper. Add the squash and toss gently to combine.

Makes 8 toasts — Recipe adapted from Food and Wine, March 2011