Winter Panzanella

WINTER PANZANELLA

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. 

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