Butternut squash panzanella

Serves 6

4 cups peeled and diced butternut squash (½-inch dice)

½ cup + 2½ tbls. extra virgin olive oil

1 tablespoon chopped fresh sage

Sea salt, preferably gray salt, and freshly ground pepper

½ pound Brussels sprouts, ends trimmed, sliced in half

½ red onion, thinly sliced

3 tablespoons sherry vinegar

1 tablespoon Dijon mustard

Freshly gated Parmesan cheese

Panzanella croutons (see recipe below)

Preheat oven to 400 degrees.

Toss the squash with 1 1/2 tablespoons of olive oil. Add the sage and salt and pepper, toss again, and taste.

Arrange in a single layer on a baking sheet and bake until the squash is tender and lightly caramelized, about 30 minutes. Let cool.

Bring a large pot of salted water to a boil. Add the Brussels sprouts and cook until they are tender, but retain a touch of crispness, about 3 minutes. Drain.

Make a vinaigrette by soaking the onion in the sherry vinegar for about 15 minutes, then whisking in the remaining 1/2 cup plus 1 tablespoon of olive oil. Season with salt and pepper.

In a large bowl, combine the croutons, the squash and the Brussels sprouts. Add the vinaigrette and toss. Taste and adjust the seasoning. Serve immediately.

Panzanella Croutons

Makes 4 cups

¼ cup unsalted butter

6 cups crust-free cubed day-old bread (½-inch cubes)

6 tablespoons finely grated Parmesan cheese

Preheat the oven to 350 degrees.

Melt the butter in a large skillet over moderate heat and cook until it foams. Add the bread cubes and toss to coat with the butter. Transfer the bread to a baking sheet.

Immediately sprinkle with the cheese and toss again while warm to melt the cheese.

Bake, stirring once or twice, until the croutons are crisp and lightly colored on the outside but still soft within, about 15 minutes. Let cool. Store in an airtight container.