Yield: 4 servings

20 ounces peeled and cubed butternut squash

1/2 cup plus 3 tablespoons extra-virgin olive oil, divided

Salt

Ground black pepper

10 ounces rustic bread, cut into cubes (about 4 cups)

1 teaspoon garlic powder

3 cloves garlic, peeled

4 anchovy fillets

Juice of 1 lemon

1 teaspoon Dijon mustard

1/2 cup grated Parmesan, divided

2 heads romaine lettuce, chopped

1. Preheat the oven to 400 degrees. Coat a rimmed baking sheet with cooking spray.

2. In a medium bowl, combine squash with 1 tablespoon oil, tossing to coat. Season lightly with salt and pepper, then transfer to half of the prepared baking sheet, leaving the other half empty. Roast squash for 10 minutes.

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

4. To make the dressing, in a blender, combine the remaining 1/2 cup olive oil, garlic, anchovies, lemon juice, mustard, 1/4 teaspoon black pepper and 1 tablespoon Parmesan. Blend until smooth. Set aside.

5. After the squash has roasted for 10 minutes, spread the bread cubes on the other half of the baking sheet. Bake for 20 minutes. Let cool slightly; croutons and squash should be warm but not hot.

6. Place the romaine in a large bowl, drizzle with a bit of the dressing and toss well. Divide among 4 serving plates. Top with squash and croutons, then drizzle with the remaining dressing. Sprinkle with the remaining Parmesan and serve.

Per serving: 530 calories; 24g fat; 15g saturated fat; 60mg cholesterol; 5g protein; 75g carbohydrate; 41g sugar; 2g fiber; 670mg sodium; 50mg calcium.

Note: For a more substantial meal, slice boneless, skinless chicken breasts into thin strips and season with salt, pepper and garlic powder. Place on the baking sheet when you add the bread cubes. Cut cooked chicken into chunks and toss with the romaine.