Roasted Butternut Squash and Hazelnut Panzanella with Cinnamon Vinaigrette

Recipe courtesy of Chef Brad Hindsley, Spire Farm to Fork (LaPorte, Indiana). Panzanella is a traditional Italian salad made with leftover bread. In this version, local chef Brad Hindsley offers a contemporary American take on this rustic salad with roasted butternut squash and a seasonal vinaigrette just right for the Thanksgiving table.
By / Photography By D. Lucas Landis | September 01, 2013

Ingredients

Squash
  • 1 pound butternut squash, peeled, seeded and diced
  • 2–3 tablespoons olive oil
  • 1 tablespoon salt
  • ½ teaspoon cayenne pepper
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
Dressing
  • 4 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 2 tablespoons local honey
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ cup olive oil
  • 2 tablespoons fresh sage, chopped
  • ½ teaspoon salt
  • 1 (1-pound) loaf brioche or challah bread, cut into ½-inch-thick cubes
  • 2-3 tablespoons olive oil
  • 4 ounces hazelnuts, toasted and coarsely chopped
  • 1 cup fontina cheese, grated and loosely packed

Instructions

Preheat oven to 450°.

Toss the butternut squash with enough olive oil to coat the squash and add the salt, cayenne pepper and ginger.

Place on a parchment-lined baking sheet. Roast 30–45 minutes or until the squash is tender and starting to caramelize. Remove from the oven and allow to cool.

Reduce oven temperature to 350°.

Meanwhile, in a medium bowl, whisk together the vinegar, mustard, honey, cinnamon, 1 teaspoon salt and black pepper. Slowly drizzle in the ½ cup of olive oil to create an emulsion. Taste and adjust seasoning. Set aside.

Toss the cubed bread in a bowl with a few tablespoons of olive oil. Spread out onto a baking sheet and toast in the oven until crusty on the outside and soft in the center.

In a large mixing bowl, combine the warm bread and squash. Toss together with the sage and toasted hazelnuts. Stir in the vinaigrette.

Top with the fontina cheese and serve immediately.

 

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Ingredients

Squash
  • 1 pound butternut squash, peeled, seeded and diced
  • 2–3 tablespoons olive oil
  • 1 tablespoon salt
  • ½ teaspoon cayenne pepper
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
Dressing
  • 4 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 2 tablespoons local honey
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ cup olive oil
  • 2 tablespoons fresh sage, chopped
  • ½ teaspoon salt
  • 1 (1-pound) loaf brioche or challah bread, cut into ½-inch-thick cubes
  • 2-3 tablespoons olive oil
  • 4 ounces hazelnuts, toasted and coarsely chopped
  • 1 cup fontina cheese, grated and loosely packed
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