Updated 01/21/2012 05:00 AM
Recipe: Winter Panzanella Salad
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6-8 as a side
approx. 4 cups 1-inch cubed peeled butternut squash (see hints below)
approx. 3-4 cups brussel sprouts, cut in half through core (see hints below)
1 large red onion, peeled and rough chopped
2 minced cloves garlic (4 cloves total...see below)
1 Tbs fresh chopped thyme
salt and pepper to taste
approx. 1/3 cup olive oil
8-10 cups 1-2 inch cubed day old bread
2 minced cloves garlic
1/3 cup grated parmesan cheese
black pepper to taste
1/3 cup olive oil
juice from 1/2 lemon
pinch red pepper flakes
8-ounces cubed fresh mozzarella cheese
1/3 cup grated parmesan cheese for final mixing
Add the squash and sprouts to a large mixing bowl and add 1 large rough chopped red onion, 2 minced cloves garlic, 1 Tbs fresh chopped thyme, salt and pepper to taste, and then add a good splash of olive oil. Toss everything to coat, and lay it out on a baking tray.
You'll want that to be in a single layer on the baking tray and then place the tray into a preheated 400 degree oven.
For the bread part of the salad, you'll need 8-10 cups of 1-2 inch cubed day old bread and you'll want to add 2 minced cloves garlic, 1/3 cup grated parmesan cheese and a good crack of black pepper. Then add 1/3 cup extra virgin olive oil, toss everything to coat, and spread those out on a baking tray as well. (see hints below)
You'll want the bread to be a light golden brown when it's done and you'll want to stir that around once in a while as it's toasting and stir the vegetables around as well.
The bread will be done a good bit before the vegetables. The vegetables will take around 30-40 minutes to roast and then let them cool down to room temperature.
Add both back to the mixing bowl and add a little more olive oil, a good squeeze of fresh lemon juice, a pinch of red pepper flakes if you like, then add some optional cubed fresh mozzarella cheese and a little more grated parmesan cheese and toss everything to coat.
After tossing cubed bread with oil and cheese, make sure the cheese is sticking to bread on the baking tray before placing into the oven.
You can buy pre-peeled and cut butternut squash for this but you'll probably need to cut it into smaller cubes. Remove a few of the outer dark green leaves before slicing sprouts.