Butternut Squash Panzanella

I heart panzanella. But up until last night I'd only ever made it with tomatoes and mozzarella. Welcome to my world butternut squash panzanella. I heart you.

Butternut Squash Panzanella
Adapted from the Whole Foods Recipe

5-6 cups (1-inch) cubes peeled and seeded butternut squash
4 T olive oil, divided
4 T capers, drained (reserve liquid)
1 T chopped garlic
Pepper to taste
6 cups (1-inch) cubed baguette or other crusty bread
1 tsp dried sage
Salt to taste
juice from 1/2 fresh lemon
zest from 1 lemon
5 T red wine vinegar
1 bunch kale, chopped
1/4 cup thinly sliced red onion
4 oz feta cheese, crumbled

Preheat oven to 400 degrees. In a large bowl, toss together squash, 2 tablespoon of the oil, capers, garlic and pepper. Transfer to a large baking sheet and bake, tossing occasionally, until tender and golden brown, about 20 minutes. Reuse large bowl to toss together bread, 2 tablespoon of the remaining oil, sage, pepper and salt. Transfer to a second large baking sheet and bake, tossing halfway through, until toasted and golden brown, about 10 minutes. Set both squash and bread aside as done to let cool to room temperature. Meanwhile, soak red onion slices in 3T of red wine vinegar. Saute wet kale in 1T olive oil. Add garlic salt & pepper as kale wilts. Add a squeeze of lemon when cooked to desired tenderness.

In a large bowl, whisk together lemon juice, zest, 1T caper liquid, and 2T vinegar. Add onions, squash, bread and cheese tossing gently to coat. Serve bread salad on top of bed of kale.