I was looking for a recipe to use the leftovers from my first try at No Knead Bread, and remembered how much I liked the panzanella I made this summer. I found this recipe for a winter version of the salad, using butternut squash and brussels sprouts. But I don’t think so many steps are needed to make this dish well, and I also reduced the amount of oil used. In the end, I really enjoyed this salad when it was freshly made and warm, but it got even better on the second (and third) days when I ate it cold.
1 small butternut squash, peeled and diced to 1/2″ – 1″
12-15 brussels sprouts, quartered
3 T olive oil, divided
1/2 small red onion, sliced thinly
1/2 c. red wine vinegar, divided
Salt and Pepper
3-4 c. bread cubes
3 T shredded Parmesan
1 t thyme
1/4 c. chopped fresh parsley
Place butternut squash and brussels sprouts on a baking sheet, and drizzle with 2 T olive oil. Bake at 40o F for 20-25 minutes, until roasted. Set aside. In a small bowl, mix sliced onion and 1/4 c. red wine vinegar. Sprinkle with salt and pepper, and set aside. Place bread cubes in a 13″x9″ dish, drizzle with 1 T olive oil, and sprinkle with thyme and Parmesan cheese. Bake at 400F for 15-20 minutes, until browned. Mix vegetables, onion and vinegar mixture, and bread cubes in a large bowl. Add parsley, and enough of the remaining vinegar to dress the salad. (My bread cubes easily soaked up the remaining 1/4 cup.) Serve immediately warm, or store in the refrigerator.