3 cups cubed peeled butternut squash (about 1 lb.)
2 tablespoons olive oil
salt + pepper
3 cups cubed crusty bread
2 oz. salami, diced
1 bulb fennel, halved cored and sliced
1 stalk celery, sliced
1 cup chicken broth
3 tablespoons red wine vinegar
12 oz. jar roasted red peppers, drained and coarsely chopped
1 tablespoon marjoram
Preheat oven to 425*.
Toss butternut squash with 1 tablespoon olive oil on rimmed baking sheet.
Season with salt and pepper.
Bake until golden and tender, about 30 minutes, stirring a couple of times.
Transfer to plate and let cool.
Add bread cubes to baking sheet and bake until lightly toasted, about 10 minutes.
Transfer toasted bread cubes to a large serving bowl.
Meanwhile, heat remaining 1 tablespoon olive oil in a large skillet.
Add salami and cook, stirring, until lightly browned.
Remove with slotted spoon to a paper towel lined plate.
Add fennel and celery to drippings in pan and cook until softened, about 5 minutes.
Add chicken broth and vinegar, and cook until liquid is slightly reduced, about 5 minutes.
Remove from heat and stir in roasted peppers and marjoram.
Pour warm fennel mixture over bread cubes in serving bowl and let sit 2 minutes.
Add cooked squash and salami, and toss gently to combine all.
Season to taste with salt and pepper.
Serve with grated asiago cheese if desired.
About 4 servings.