Squash and Kale Toasts - Fresh-Pressed Olive Oil

Ingredients

• 2 small delicata squash
• 1/4 cup extra virgin olive oil, plus extra for brushing the bread
• Coarse salt (kosher or sea) and freshly ground pepper
• 1 pound Tuscan kale, thick stems and ribs discarded, leaves coarsely chopped
• 2 tablespoons water
• 1/4 teaspoon hot red pepper flakes (optional)
• 4 garlic cloves, peeled and thinly sliced
• Eight 1/2-inch-thick slices of coarse bread
• 4 ounces shaved Parmigiano-Reggiano cheese