Fall Squash Panzanella

This fall inspired panzanella is made with squash instead of tomatoes making it a fun side dish for special occasions. The brown butter vinaigrette makes for the perfect topper too.

Instructions

1. 1

   Preheat the oven to 425ºF.

2. 2

   Place the delicata squash on a baking sheet and toss with half the oil and season with salt and pepper. Transfer to the oven and bake for 15 minutes.

3. 3

   Remove the squash and flip the pieces over. Add the bread to a second baking sheet and toss with the remaining oil and season with salt and pepper. Return both baking sheets to the oven and bake for 11 to 13 minutes, until the squash is golden and the bread is crispy and browned. Set aside.

4. 4

   Meanwhile, heat a skillet over medium heat and add the butter and let it melt, stirring constantly with a silicone whisk or spatula until bubbling and browned. It will start to smell nutty and look browned and foamy. Don’t stop stirring, it can easily burn. This should take about five to eight minutes total. Adjust the heat as needed to medium-low to avoid burning. During the last minute, add the rosemary and let them cook slightly in the butter. Remove and set aside.

5. 5

   In a jar or bowl, combine the apple cider vinegar, balsamic, dijon and maple syrup. Slowly drizzle in the browned butter while whisking to incorporate. Season with salt and pepper to taste.

6. 6

   In a large bowl, combine the squash with the bread and red onion. Drizzle with the vinaigrette and top with pumpkin seeds. Serve and enjoy!

7. 7

   Substitutions: Gluten-free: use gluten-free bread of choice. Delicata squash: use butternut squash instead. No rosemary: use fresh sage.