In spite of it’s seasonal designation, this Michael Chiarello recipe, one of my favorite things to eat, is just the ticket to serve up in the fall — or whenever butternut squash can be found in the markets. It’s even good leftover for lunch the next day.
INGREDIENTS:
- 4 cups peeled and diced butternut squash (1/2” dice) — about 18 oz. pre-cut
- ½ cup plus 2½ Tbs extra virgin olive oil
- 1 Tbs chopped fresh sage
- Kosher salt and black pepper
- ½ lb. Brussels sprouts, ends trimmed, then quartered
- ½ red onion, slice off both ends, then halved lengthwise and peel, thinly slice lengthwise from root to stem
- 3 Tbs sherry vinegar
- Panzanella croutons* (see below)
- ½ cup fresh Italian flat leaf parsley leaves
DIRECTIONS:
- Preheat oven to 400*. Toss the squash with 1½ T olive oil. Add the sage and salt and pepper to taste and toss again. Arrange in a single layer on a baking sheet and bake until the squash is tender and lightly caramelized, about 30 minutes. Let cool.
- Bring a large pot of salted water to a boil. Add the Brussels sprouts and cook until they are tender, but retain a touch of crispness, about 1 1/2 minutes. Drain.
- To make the vinaigrette, soak the onion in the sherry vinegar for about 15 minutes to mellow it, then whisk in the remaining ½ cup plus 1 Tbs olive oil. Season with salt and pepper.
- In a large bowl. Combine the croutons, the squash, and the Brussels sprouts. Add the vinaigrette and toss. Add the parsley leaves and toss again. Taste and adjust the seasoning and serve immediately.
*Panzanella Croutons:
These croutons are so good, you could snack on them with a glass of wine. They are also delicious in a salad like this one, or on soup.
- ¼ cup unsalted butter
- 6 cups crust-free cubed bread (½” cubes) — I use a sourdough
- 6 Tbs finely grated Parmesan cheese
Preheat oven to 350*. Melt the butter in a large skillet over moderate heat and cook until it foams. Add the bread cubes and toss to coat with the butter. Transfer the bread to a baking sheet. Immediately sprinkle with the cheese and toss again while warm to melt the cheese.
Bake, stirring once or twice, until the croutons are crisp and lightly colored on the outside but still soft within, about 15 minutes. Let cool. Store in an airtight container.