27 August 2009
a panzanella to prepare you for cooler weather.
adapted from Michael Chiarello and Smitten Kitchen
For the croutons:
olive oil to coat
6 cups day-old bread, cubed (baguette works best)
Salt and freshly ground black pepper
For the salad:
1 small red onion, sliced thinly lengthwise
3 tablespoons sherry or red wine vinegar vinegar
4 cups peeled, seeded, and diced butternut squash (1/2-inch dice)
1/2 cup plus 1 1/2 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh sage
Freshly ground black pepper
1/2 pound Brussels sprouts, ends trimmed, then quartered
Preheat oven to 400°F.
Place the bread cubes on a rimmed baking sheet and toss with olive oil, salt and pepper. Bake until golden and crispy. Allow to cool.
Soak the sliced onion in the sherry vinegar and a pinch of salt for about 15 minutes. Set aside.
Toss the squash with 1 1/2 tablespoons of the olive oil, sage, salt, and pepper. Arrange in a single layer on a baking sheet and bake until the squash is tender and lightly caramelized, about 15 to minutes. Add the quartered Brussels sprouts mid way through cooking the squash and cook until tender and caramelized but retain a touch of crispness. Let cool.
Into the reserved red onions and vinegar, whisk in remaining 1/2 cup olive oil. Season with pepper.
In a large bowl combine the roasted squash, croutons, and Brussels sprouts. Add the vinaigrette and toss. Taste and adjust the seasoning. Garnish with grated Parmesan and serve immediately.