Winter panzanella with pumpkin

Votes: 1

Time: 1 hour 25 minutes
Complexity: easily
Servings: 6

Although traditional Italian panzanella salad is considered a summer treat, it can easily be adapted to a winter diet by replacing the tomatoes with seasonal vegetables like roasted pumpkin and Brussels sprouts. The other main ingredients are a vinegar dressing and cubes of stale bread, in this case delicious cheese-crusted croutons. The combination of sweet pumpkin, sherry vinegar, and blanched Brussels sprouts is fantastic, perfect for both holidays and everyday meals. Winter panzanella can be served as an appetizer or a hearty vegetarian dish.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Salad

1 small red onion, thinly sliced lengthwise
3 tbsp sherry vinegar
Gray salt
4 cups butternut squash, peeled, seeded and cut into 1cm cubes
0.5 cup + 1.5 cup extra-virgin olive oil
1 tbsp chopped fresh sage
220 g Brussels sprouts, ends trimmed, heads cut into 4 pieces
0.5 cup fresh parsley leaves

Croutons

1/4 cup unsalted butter
2 tsp finely chopped garlic
2 tsp finely chopped fresh thyme
6 cups of day-old bread, cut into cubes (no crusts)
6 tbsp finely grated Parmesan cheese, plus extra for serving

Ingredient Substitution Suggestions

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Recipes with similar ingredients: white bread, toast, Brussels sprouts, butternut squash, Parmesan cheese, sherry vinegar, thyme, sage

Cooking the dish according to the recipe:

Preheat oven to 200°C.
In a large skillet over medium heat, melt the butter and cook until foamy. Add the garlic and thyme, then immediately add the bread cubes. Stir to coat the bread well. Add most of the grated cheese and toss to coat. Transfer the bread to a baking sheet, sprinkle with the remaining cheese, season with salt and pepper, and gently toss again while still warm to melt the cheese. Bake, tossing once or twice, until the croutons are crisp and golden on the outside but still soft on the inside, about 10-15 minutes. Set aside and cool.

Soak the chopped onion in sherry vinegar with a pinch of salt for about 15 minutes. Set aside.

Note

Onions are soaked in sherry vinegar to soften their flavor..
Toss the squash with 1.5 tablespoons olive oil, sage, salt, and black pepper. Spread in a single layer on a baking sheet and roast until the squash is tender and lightly charred, about 15 minutes. Let cool.
Bring a large pot of salted water to a boil. Add the Brussels sprout quarters and cook until crisp-tender, about 1.5 minutes, then drain.
Stir the remaining 1/2 cup olive oil into the reserved red onion and vinegar. Season with pepper to taste.
In a large bowl, combine the roasted pumpkin, croutons, and Brussels sprouts. Add the vinaigrette and toss. Add the parsley leaves and toss again. Taste and adjust the seasoning, if needed. Sprinkle the salad with grated Parmesan cheese and serve immediately.