Roasted Butternut Squash and Hazelnut Panzanella with Cinnamon Vinaigrette
Ingredients
- 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
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
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.
