Winter Panzanella

11 Nov

I love a good panzanella and can’t get enough of it during the summer – it is an amazing way to showcase those heirloom tomatoes.  However, the winter poses problems when good tomatoes are hard to find.  I was making lunch for my co-teachers the other day and I had a great loaf of bread and some squash to use.  I couldn’t decide what to make and lo and behold I discovered this gem on Smitten Kitchen. Yummy! It is an incredibly delicious “salad” – perhaps a closer relative to stuffing than the traditional panzanella. This was so tasty it could easily find its way to my Thanksgiving table.

Ingredients:
1/4 cup unsalted butter
4 cloves finely chopped garlic
3 teaspoons finely chopped fresh thyme
8 cups good bread, crusts removed
Salt and freshly ground black pepper
1 small red onion, sliced thinly lengthwise
3 tablespoons champagne vinegar
S and P
6 cups peeled, seeded, and diced winter squash (I used Sunshine)
1/2 cup plus 3 tablespoons extra-virgin olive oil
2 tablespoon chopped fresh sage
1 pound Brussels sprouts, ends trimmed, then quartered

Directions:

Preheat oven to 400 degrees.

Put onions in vinegar to soak while you are preparing the rest of the meal.

Melt butter in large skillet.  When it starts to bubble, add thyme and garlic.  Stir and let cook until fragrant (about 1 minute).  Turn off heat and stir in bread crumbs and toss to coat.  Add salt and pepper and stir until mixed.  Bake on cookie sheet for 15-20 minutes, until golden and crispy. Put on cookie sheet to cool.

Put pot of salted water on to boil.  Meanwhile, toss squash, 3 tablespoons oil, sage, and salt and pepper.  Arrange in single layer on baking sheet (I used two!).  Bake for about 20 minutes (until soft), tossing once halfway through.  Let cool.

Add Brussels sprouts to water and cook until tender – about 2 minutes.  Rinse in cold water to stop cooking.

Whisk 1/2 cup olive oil into onion & vinegar mixure until emulsified. Season with freshly ground pepper.

In a large bowl, combine the bread, squash, and Brussels sprouts.  Toss with dressing and enjoy!

Hope you enjoy! Happy 11/11/11

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One Response to “Winter Panzanella”

  1. Bruleed November 11, 2011 at 11:53 pm #

    Oh Yum! This looks awesome! It’s definitely going on my rotation next week.

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