I made this tonight for a family get together, and it's amazing. Panzanella is that salad we all love where you chop up tomatoes and toss it with bread/croutons and herbs and oil. Unfortunately, the season for this is past, so one must improvise. I made homemade croutons, half french bread, half sweet brown bread (from the day-old rack at WalMart) and they are truly amazing. If you're not in the mood to make your own croutons, then just use some pre-made ones and call it a day. It'll work.
This has everything amazing about Autumn—creamy butternut squash, crisp-tender cruciferous vegetables, parmesan cheese, herbs, crusty bread, and rich red onions. I highly recommend it.
Winter Panzanella
Adapted from Michael Chiarello
For the croutons:
1/4 cup unsalted butter
3 cloves finely chopped garlic
2 tsp chopped fresh thyme
6 cups day-old bread, crust removed, cubed
6 tablespoons finely grated Parmesan (I used the shredded stuff from the store)
Salt and freshly ground black pepper
For the salad:
1 small red onion, sliced thinly lengthwise
3 tablespoons red wine vinegar
salt
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 (I had small sprouts, so I only halved them)
1/2 cup fresh Italian parsley leaves
Preheat oven to 400°F.
Melt the butter in a large skillet over moderate heat and cook until it foams. Add the garlic and thyme, and immediately add the bread cubes. Toss to coat well. Add most of the grated cheese and stir. Transfer bread to a baking sheet and sprinkle with the remaining cheese and salt and pepper and gently toss again while still warm to melt the cheese. Bake stirring once or twice, until the croutons are crisp and lightly colored on the outside but still soft within, about 10 to 15 minutes. Set aside and let cool. I know I said one could use store bought croutons, but these are amazing. I'm pretty sure I ate enough of them to throw off the intended balance of the salad. Oops!
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 20 minutes. Let cool.
Bring a large pot of salted water to a boil. Add the quartered Brussels sprouts and cook until tender but retain a touch of crispness, about 90 seconds, then drain.
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. Add the parsley leaves and toss again. Taste and adjust the seasoning. Garnish with grated Parmesan, if you'd like, and serve immediately.
