Winter Apple Squash Panzanella Recipes

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WINTER PANZANELLA



Winter Panzanella image

Provided by Michael Chiarello : Food Network

Categories     side-dish

Time 1h25m

Yield 6 servings as first course or side dish, or 4 as main course

Number Of Ingredients 15

1/4 cup unsalted butter
2 teaspoons finely chopped garlic
2 teaspoons finely chopped fresh thyme
6 cups day-old bread, crust removed, cubed
6 tablespoons finely grated Parmesan, plus more for garnish
Salt and freshly ground black pepper
1 small red onion, sliced thinly lengthwise
3 tablespoons sherry vinegar
Gray salt
4 cups peeled, seeded, and diced butternut squash (1/2-inch dice)
1/2 cup plus 1 1/2 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh sage
Freshly ground black pepper
1/2 pound Brussels sprouts, ends trimmed, then quartered
1/2 cup fresh Italian parsley leaves

Steps:

  • Preheat oven to 400 degrees F.
  • Melt the butter in a large skillet over moderate heat and cook until it foams. Add the garlic and thyme, and immediately add the bread cubes. Toss to coat well. Add most of the grated cheese and stir. Transfer bread to a baking sheet and sprinkle with the remaining cheese and salt and pepper and gently toss again while still 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 10 to 15 minutes. Set aside and let cool.
  • Soak the sliced onion in the sherry vinegar and a pinch of salt for about 15 minutes. Set aside.
  • Toss the squash with 1 1/2 tablespoons of the olive oil, sage, salt, and pepper. Arrange in a single layer on a baking sheet and bake until the squash is tender and lightly caramelized, about 15 to minutes. Let cool.
  • Bring a large pot of salted water to a boil. Add the quartered Brussels sprouts and cook until tender but retain a touch of crispness, about 1 1/2 minutes, and drain.
  • Into the reserved red onions and vinegar, whisk in remaining 1/2 cup olive oil. Season with pepper.
  • In a large bowl combine the roasted squash, croutons, and Brussels sprouts. Add the vinaigrette and toss. Add the parsley leaves and toss again. Taste and adjust the seasoning. Garnish with grated Parmesan and serve immediately.
  • Chef note: "Soaking the onion briefly in sherry vinegar--sometimes called blooming the onion--mellows the raw onion taste."

WINTER PANZANELLA WITH SQUASH AND SALAMI



Winter Panzanella with Squash and Salami image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

4 1/2 cups cubed peeled butternut squash (about 1 1/2 pounds)
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
4 1/2 cups cubed olive bread (or other crusty bread)
3 ounces spicy salami, cut into 1/2-inch cubes
1 small bulb fennel, halved, cored and thinly sliced, plus 1/2 cup fronds
1 stalk celery, thinly sliced
1 cup low-sodium chicken broth
3 tablespoons red wine vinegar
1 12-ounce jar roasted red peppers, drained and chopped
2 tablespoons fresh marjoram or oregano, roughly chopped
2/3 cup shredded asiago cheese (about 2 ounces)

Steps:

  • Preheat the oven to 425 degrees F. Toss the squash with 1 tablespoon olive oil on a rimmed baking sheet; season with salt and pepper. Bake, tossing halfway through, until golden brown and tender, about 20 minutes. Transfer to a plate and let cool. Add the bread to the baking sheet and bake until lightly toasted, 8 to 10 minutes; transfer to a large bowl.
  • Meanwhile, heat the remaining 3 tablespoons olive oil in a large skillet over medium heat. Add the salami and cook, stirring, until lightly browned, about 5 minutes. Remove to a paper towel-lined plate with a slotted spoon, reserving the drippings in the skillet.
  • Add the sliced fennel and celery to the skillet and cook, stirring, until softened and browned, about 10 minutes. Add the chicken broth, vinegar, 1/2 teaspoon salt and a few grinds of pepper; cook, stirring, until the liquid is slightly reduced, about 3 minutes. Remove from the heat and stir in the roasted peppers and marjoram.
  • Pour the fennel mixture over the bread cubes and let sit 2 minutes. Add the squash and salami and toss to coat. Top each serving of panzanella with the asiago and fennel fronds.

Nutrition Facts : Calories 490, Fat 28 grams, SaturatedFat 8 grams, Cholesterol 40 milligrams, Sodium 1234 milligrams, Carbohydrate 46 grams, Fiber 10 grams, Protein 16 grams, Sugar 5 grams

PANZANELLA WITH WINTER SQUASH AND SAGE



Panzanella With Winter Squash and Sage image

This cool-weather panzanella trades tomatoes for caramelized roasted squash. It is a great salad for a buffet, but you can also make a meal of it.

Provided by Martha Rose Shulman

Categories     salads and dressings, appetizer, side dish

Time 1h

Yield 6 servings

Number Of Ingredients 17

1/2 delicata or medium butternut squash (about 1 1/4 pounds), peeled if butternut, seeded and sliced into 1/4- to 1/2-inch-thick moons
8 tablespoons extra-virgin olive oil
Salt
8 ounces stale bread, torn into bite-size pieces (about 5 cups)
2 1/2 tablespoons red wine vinegar or sherry vinegar
1 teaspoon balsamic vinegar
1 teaspoon Dijon mustard
1 plump garlic clove, mashed to a paste in a mortar and pestle or put through a garlic press
3/4 cup thinly sliced celery
1/2 cup thinly sliced radishes
1 1/2 teaspoons chopped fresh thyme
2 tablespoons chopped fresh parsley
Ground black pepper
1 romaine lettuce heart, leaves rinsed, dried, and torn into smaller pieces
1 tablespoon chopped chives
1 ounce shaved Parmesan
1 tablespoon chopped fresh sage

Steps:

  • Heat oven to 425 degrees. Line a baking sheet with parchment. Toss the squash with 1 tablespoon olive oil and salt to taste. Roast 25 minutes or until soft and caramelized on the edges, turning the slices over halfway through. Remove from heat.
  • Heat 2 tablespoons olive oil in a large, heavy skillet over medium heat. Add bread and stir until crisp, 4 to 6 minutes. Remove from heat.
  • Make the vinaigrette: In a small bowl, whisk together vinegars, salt to taste, mustard, garlic and 4 tablespoons (1/4 cup) olive oil.
  • Combine bread, celery, radishes, half the squash, thyme, parsley and pepper in a large bowl. Add 1/4 cup vinaigrette and toss together.
  • Whisk 1 tablespoon olive oil into remaining vinaigrette and toss with lettuce and chives. Place on a platter or in a wide bowl and top with bread mixture. Garnish with remaining squash and the Parmesan shavings. Sprinkle sage over the top, and serve.

Nutrition Facts : @context http, Calories 317, UnsaturatedFat 16 grams, Carbohydrate 27 grams, Fat 21 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 4 grams, Sodium 415 milligrams, Sugar 4 grams, TransFat 0 grams

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