Name: Cottage Cheese Toasts with Hot Honey-Butternut Squash & Kale Salad
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 1 ½ small butternut squash; 3 cups cottage cheese; 1 ½ bunches kale; 1 ½ lemons; 85 g Parmesan cheese; 12 slices sourdough bread; crushed red pepper; extra virgin olive oil; honey; hot sauce; salt

Cottage Cheese Toasts with Hot Honey-Butternut Squash & Kale SaladCottage Cheese Toasts with Hot Honey-Butternut Squash & Kale Salad — a 45-minute dinner recipe with 11 ingredients, serving 6.Ingredients

1 ½ small butternut squash

3 cups cottage cheese

1 ½ bunches kale

1 ½ lemons

85 g Parmesan cheese

12 slices sourdough bread

crushed red pepper

extra virgin olive oil

honey

hot sauce

salt

Instructions

Preheat oven to 230°C (450°F) and position rack in the upper third of the oven.

Wash and dry the fresh produce.

Trim and peel each squash; halve lengthwise, scrape out the seeds, and medium dice the flesh. Transfer to a large baking sheet pan, drizzle with oil, and season with salt. Toss to coat and spread out in an even layer.

Place baking sheets in the oven (it doesn't have to be fully heated) and roast, stirring halfway through, until squash is golden and fork-tender, about 25 minutes.

Meanwhile, place cottage cheese in a strainer to remove excess liquid. Transfer to a medium bowl, season with salt, and stir to combine. Set aside.

Finely grate Parmesan. Place in a large bowl.

Juice lemons into the bowl with the Parmesan. Add oil, honey, salt, and crushed red pepper. Whisk to combine the dressing.

Fold kale leaves in half lengthwise and slice off the stems; cut leaves crosswise into thin (shred-like) pieces. Add to the bowl with the dressing and, using your hands, massage kale until wilted, 1-2 minutes. Set aside.

When the squash is done, remove from the oven, then drizzle with honey and hot sauce. Stir to coat and set aside to cool slightly, about 5 minutes.

Change oven to broil on high.

Divide bread between two additional large baking sheets. Working in batches, place in the oven and broil, flipping halfway through, until toasted, about 2 minutes; remove from oven.

Spread the cottage cheese over each piece of toast, then top with hot honey squash.

To serve, divide cheesy toasts and salad between plates. Enjoy!

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