Butternut Squash Panzanella

Serves 6

4 c. peeled and diced butternut squash (1/2″ dice)

1/2 cup + 2 1/2 T.  olive oil

1 T. chopped fresh sage

gray sea salt (or whatever!  this is what the original recipe called for) and freshly ground pepper

1/2 lb. Brussel sprouts, ends trimmed, sliced in half

1/2 red onion, thinly sliced

3 T. sherry vinegar

1 T. Dijon mustard

Freshly grated Parmesan cheese

Panzanella croutons (recipe below)

1. Preheat oven to 400 degrees.

2. Toss the squash 1 1/2 T. olive oil.  Add the sage and salt and pepper, toss again, and taste.

3.  Arrange in a single layer on a baking sheet and bake until the squash is tender and lightly caramelized, about 30 minutes.  Let cool.

4. Bring a large pot of salted water to a boil.   Add the Brussel sprouts and cook until they are tender, but retain a touch of crispness, about 3 minutes.  Drain.  (I didn’t do this — instead I tossed them with a little olive oil and threw them in with the squash after about 20 minutes).

5. Make a vinaigrette by soaking the onion in the sherry vinegar for about 15 minutes, then whisking in the dijon mustard  until well combined and then the remaining 1/2 cup plus 1 T. of olive oil. Season with salt and pepper.

6. In a large bowl, combine the croutons, squash and Brussel sprouts. Add the vinaigrette and toss. Taste and adjust the seasoning.  Serve immediately.

Panzanella Croutons

Makes 4 cups

1/4 c. unsalted butter

6 c. crust-free, cubed, day-old bread (French or Italian)

6 T. finely grated Parmesan cheese

1. Preheat the oven to 350 degrees.

2. Melt the butter in a large skillet over moderate heat and cook until it foams. Add the bread cubes and toss to coat with the butter.  Transfer the bread to a baking sheet.

3.  Immediately sprinkle with the cheese and toss again while warm to melt the cheese.

4. Bake, stirring once or twice, until the croutons are crisp and lightly colored on the outside, but still soft within, about 15 minutes.  let cool.  Store in an airtight container.

Michael Chiarello

 

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