Panzanella Recipe
BUTTERNUT SQUASH, BRUSSELS SPROUTS, SHAVED ONION, GRILLED PAISANO CROUTONS, CIDER VINAIGRETTE, ASIAGO
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Ingredients
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Roasted Vegetables
Shaved Onion
Paisano Croutons
Cider Vinaigrette
Finishing & Cheese
Method
Roasted Vegetables
- 1
Prep and roast squash and sprouts
Preheat oven to 425°F (220°C). Peel the butternut squash, remove seeds, and cut into 1/2-inch cubes (about 1.5 lbs). Trim and halve Brussels sprouts. Toss squash and sprouts in a bowl with 2 tbs olive oil, 1 tsp kosher salt and 1/2 tsp black pepper until evenly coated. Spread in a single layer on a rimmed baking sheet (use two if needed) and roast 22–28 minutes, turning once at 12–15 minutes, until edges are caramelized and vegetables are tender. Remove from oven and allow to cool to warm (not piping hot).
Shaved Onion
- 2
Quick-pickle shaved onion
While vegetables roast, halve and thinly slice the red onion (use a mandoline or sharp knife). Combine 2 tbs water, 2 tsp apple cider vinegar and 1/4 tsp kosher salt in a small bowl. Add the shaved onion, toss, and let sit at room temperature for 10–15 minutes to soften and mellow. Drain before adding to salad if excess liquid accumulates.
Paisano Croutons
- 3
Make grilled-style croutons
Cut the bread into roughly 3/4–1-inch cubes (about 10 oz). In a large skillet over medium heat, warm 3 tbs olive oil until shimmering. Add bread cubes in a single layer (work in batches if necessary). Cook, tossing occasionally, until cubes are deeply golden and crisp on all sides, 6–8 minutes. During the last minute, rub the pan with the cut sides of the halved garlic cloves and toss the garlic briefly with the bread to impart flavor, then remove garlic. Sprinkle croutons with 1/2 tsp sea salt and 1/2 tsp dried oregano while still warm. Transfer to a tray to cool slightly.
Cider Vinaigrette
- 4
Whisk vinaigrette
In a small bowl or jar combine 3 tbs apple cider vinegar, 1 tsp Dijon mustard, 1 tsp honey (or maple syrup), 1/2 tsp salt and 1/4 tsp pepper. Whisk or shake until combined. Slowly stream in 6 tbs olive oil while whisking to emulsify (or put lid on jar and shake vigorously). Taste and adjust seasoning — add a little more vinegar or honey if you prefer brighter or sweeter flavor.
Assembly & Finish
- 5
Assemble the Panzanella
In a large bowl combine the warm roasted butternut squash and Brussels sprouts, drained shaved onion, and about 3/4 of the croutons (reserve some for topping). Pour 3/4 of the cider vinaigrette over the mixture and gently toss to coat — you want the vegetables and bread to absorb some dressing but not become soggy. Taste and add remaining vinaigrette as needed (you may not need it all).
- 6
Finish and serve
Transfer the salad to a serving platter or bowl. Sprinkle with 1/2 cup grated Asiago, chopped parsley, and toasted pumpkin seeds if using. Top with the reserved croutons for crunch. Serve warm or at room temperature; the flavors will deepen if it sits 10–20 minutes.