In a medium mixing bowl, whisk together ½ cup mayonnaise, 1 tablespoon fresh lemon juice, and 1 finely chopped garlic clove until smooth. Add ½ teaspoon Worcestershire sauce and 3 anchovy fillets (or skip them for a vegan option), along with salt and pepper to taste. Ensure the dressing is well-combined and set it aside while you prepare the rest of the Harvest Caesar Salad.

Take a large bunch of kale and remove the tough stems. Tear the leaves into 1-inch pieces and place them in a large mixing bowl. Drizzle with a little lemon juice and a pinch of salt, then massage the kale for about 3-5 minutes, until it softens and turns a vibrant green.

Preheat your oven to 400°F (200°C). Peel and cube a small butternut squash (about 2 lbs). Toss the cubes in a bowl with 2 tablespoons of olive oil and season with salt and pepper. Spread the cubes out on a baking sheet in a single layer and roast for 20-25 minutes.

On another baking sheet, spread 1 ounce of shredded Parmesan cheese in small mounds. Bake alongside the squash for about 5-7 minutes until melted and lightly golden. Let cool, then break into croutons.

In a large serving bowl, combine the massaged kale with the prepared dressing, tossing well to ensure all the leaves are coated. Add the roasted butternut squash on top, followed by the crispy frico croutons.

Serve the Harvest Caesar Salad immediately after assembling to maintain crunchiness.