Butternut Squash
Roasted with maple syrup, butter and cinnamon is the way many first meet the butternut squash—a simple and delicious introduction to a vegetable that can take many forms, both savory and sweet.
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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.
Ingredients
SERVINGS: 8 - 10 Serving(s)
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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