Panzanella With Winter Squash and Sage
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- ½delicata or medium butternut squash (about 1¼ pounds), peeled if butternut, seeded and sliced into ¼- to ½-inch-thick moons
- 8tablespoons extra-virgin olive oil
- Salt
- 8ounces stale bread, torn into bite-size pieces (about 5 cups)
- 2½tablespoons red wine vinegar or sherry vinegar
- 1teaspoon balsamic vinegar
- 1teaspoon Dijon mustard
- 1plump garlic clove, mashed to a paste in a mortar and pestle or put through a garlic press
- ¾cup thinly sliced celery
- ½cup thinly sliced radishes
- 1½teaspoons chopped fresh thyme
- 2tablespoons chopped fresh parsley
- Ground black pepper
- 1romaine lettuce heart, leaves rinsed, dried, and torn into smaller pieces
- 1tablespoon chopped chives
- 1ounce shaved Parmesan
- 1tablespoon chopped fresh sage
Nutritional analysis per serving (6 servings)
316 calories; 21 grams fat; 4 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 3 grams polyunsaturated fat; 27 grams carbohydrates; 4 grams dietary fiber; 4 grams sugars; 6 grams protein; 412 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 425 degrees. Line a baking sheet with parchment. Toss the squash with 1 tablespoon olive oil and salt to taste. Roast 25 minutes or until soft and caramelized on the edges, turning the slices over halfway through. Remove from heat.
- Step 2
Heat 2 tablespoons olive oil in a large, heavy skillet over medium heat. Add bread and stir until crisp, 4 to 6 minutes. Remove from heat.
- Step 3
Make the vinaigrette: In a small bowl, whisk together vinegars, salt to taste, mustard, garlic and 4 tablespoons (¼ cup) olive oil.
- Step 4
Combine bread, celery, radishes, half the squash, thyme, parsley and pepper in a large bowl. Add ¼ cup vinaigrette and toss together.
- Step 5
Whisk 1 tablespoon olive oil into remaining vinaigrette and toss with lettuce and chives. Place on a platter or in a wide bowl and top with bread mixture. Garnish with remaining squash and the Parmesan shavings. Sprinkle sage over the top, and serve.
Private Notes
Comments
Delicious-We plan to make this a regular. Made a couple of tweaks: Crisped the sage instead of leaving it fresh -- next time will grill the bread in the sage oil. I added a little bit of spice to the butternut squash. I also used kale instead of lettuce -- this allowed the salad to hold up over a long period -- would make a great option for a buffet.
Every element of this recipe came together to create a really great panzanella. As soon as my family finished this, we all wanted to have it again for dinner the next night. I recommend making the recipe as written.
It's panzanella, which is Italian for "bread salad."
This would be a perfect holiday side dish - it’s almost like an upscale interpretation of a traditional stuffing. I took the advice on toasting the sage with the bread, and that turned out great! I didn’t have radishes so used thinly sliced red onion instead. My only issue was that I ended up with way more bread than vegetables. Next time I will double the delicata and reduce the bread. This would work well with any hardy leafy green - kale, arugula, etc. Very cozy and filling dish.
This is a very satisfying salad with the herbs and vinegars. I made oven baked croutons with less oil than frying on another sheet pan during last 15 minutes. Served with rotisserie chicken. Simple and memorable!
Excellent fall flavors. The fresh herbs really make it sing. I only had a few romaine leaves so added shredded radicchio and a handful of spinach. Served it with a grilled apple sausage.