This recipe by J.M. Hirsch of the Associated Press, appeared in the Dallas Morning News .
I am very fond of butternut squash, so of course, I had to try it and it is a keeper!

The tang of the mustard and lemon juice, the saltiness of the anchovies and the sweetness of the squash
along with the crunch of the croutons and lettuce made for a scrumptious dinner!

The toughest part of preparing this recipe is peeling the squash.
The squash is served still warm on top of the Caesar.

20 ounces, peeled and cubed BUTTERNUT SQUASH
1/2 c. plus 3 Tbsp.(divided use) OLIVE OIL
SALT and freshly ground PEPPER

10 ounces RUSTIC BREAD, cut into croutons (about 4 cups)
1 tsp. GARLIC POWDER

3 cloves GARLIC
4 or 5 ANCHOVY FILLETS
Juice of 1 LEMON
1 tsp. DIJON MUSTARD
1/2 c. grated PARMESAN CHEESE (divided use)

2 heads ROMAINE LETTUCE, chopped

Preheat oven to 400 F. Coat a baking sheet with cooking spray.

In a medium bowl, combine the squash with 1 tablespoon of the olive oi, tossing to coat.
Season lightly with salt and pepper, then transfer to one half of the prepared baking sheet.
Roast for 10 minutes.

Meanwhile, place the bread cubes in the same bowl, then drizzle with 2 tablespoons olive oil and toss to coat evenly.
Season lightly with salt, pepper and the garlic powder. Set aside.

To make the dressing:

In a blender, combine 1/2 cup olive oil, garlic, anchovies, lemon juice, Dijon mustard, 1/4 teaspoon ground black pepper and 1 tablespoon parmesan cheese.
Blend until smooth and set aside.

After the squash has roasted for 10 minutes, add the bread to the other half of the baking sheet.
Return to the oven for another 20 minutes.
Remove the squash and bread from the oven and set aside to cool until still warm, but not hot.

Put the romaine in a large bowl, then drizzle with a bit of the dressing and toss well.
Divide between 4 serving plates.
Top each serving with warm squash and croutons then drizzle with the remaining dressing.
Sprinkle each serving with some of the remaining parmesan.

Makes 4 servings