Winter Panzanella

It’s been strangely warm the last couple of days here in New York so I opted to save my line-up of soup and stew recipes and take on a lighter challenge: Winter Panzanella. Panzanella, or Italian bread salad, is a mix of homemade croutons tossed with assorted veggies, oil and vinegar.

I loved the bright colors of the blanched Brussels sprouts, roasted butternut squash and vinegar-soaked red onions in this recipe I adapted from Michael Chiarello. Fresh sage and thyme give this healthy, simple side a seasonal twist, making it taste just as good as it looks.

Shopping List

For the croutons:

• ¼ cup unsalted butter
• 2 teaspoons finely chopped garlic
• 2 teaspoons finely chopped fresh thyme
• 6 cups day-old whole wheat baguette, crust removed, cubed
• 8 Tablespoons finely grated Parmesan, plus more for garnish
• Salt and freshly ground black pepper

For the salad:

• 1 small red onion, sliced thinly lengthwise
• 3 Tablespoons sherry vinegar
• Salt
• 4 cups peeled, seeded, and diced butternut squash (½-inch dice)
• ½ cup plus 1½ Tablespoons extra-virgin olive oil
• 1 Tablespoon chopped fresh sage
• Black pepper
• ½ pound Brussels sprouts, ends trimmed, then quartered

Recipe

Pre-heat oven to 400º.

Melt the butter in a large skillet over medium heat until it foams. Add the finely chopped garlic and thyme. Immediately add the cubed bread, tossing well to coat.

Add 6 tablespoons of the Parmesan cheese to the pan and stir.

Transfer the bread mixture to a baking sheet and sprinkle with the remaining 2 tablespoons of Parmesan.

Bake the bread mixture until the croutons become slightly crisp, about 10-12 minutes. Remove and set aside to cool.

Combine the sherry vinegar and the onions in a small bowl with a pinch of salt and let sit for 15 minutes.

Toss the squash with 1½ tablespoons of the olive oil and the chopped sage. Season with salt and pepper to taste. Arrange the butternut squash in a single layer on a baking sheet and bake until the squash is tender and lightly caramelized, about 15 minutes. Let cool.

Bring a large pot of salted water to a boil. Add the quartered Brussels sprouts and cook until tender, about 2 minutes. Remove and drain.

Whisk the remaining olive oil into the red onion mixture. Season with pepper.

In a large bowl combine the croutons, roasted squash and Brussels sprouts. Add the onions and vinaigrette and toss well. Serve immediately.