Yes, another panzanella. But this time it’s warm! And has squash! And maple syrup! And goat cheese! (I am a bastion of originality.) It’s similar, yes. But all of us kept saying, “OH MY GOSH THIS IS SO GOOD” so … Read More
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Yes, another panzanella. But this time it’s warm! And has squash! And maple syrup! And goat cheese! (I am a bastion of originality.)
It’s similar, yes. But all of us kept saying, “OH MY GOSH THIS IS SO GOOD” so I had to share. Again.
Welcome, fall.
1 acorn squash
1 large onion
1/2 head broccoli
Olive oil
Sea salt
6 cups of bread, cut into 1-inch cubes
Olive oil
Sea salt
Several stems chard, thinly sliced
1 can chickpeas
6 oz goat cheese
Maple Mustard Vinaigrette:
1 T Dijon mustard (preferably whole-grain)
2 T vinegar (red wine or white)
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup good olive oil
1/4 cup maple syrup
1. Preheat oven to 425F. Peel and dice squash, scooping out and reserving seeds (now that I’m thinking about it, I think pepitas are just from pumpkins, but anyway). Thinly slice onions and cut broccoli into florets. Place veggies in large roasting pan, toss lightly with olive oil, and sprinkle with sea salt. Roast until tender, about 25 minutes.
2. Heat
3 tablespoons olive oil in a large saute pan. Add the bread cubes and
sprinkle with salt; cook over low to medium heat, tossing frequently,
for 5 to 10 minutes, until nicely browned. Add more olive oil as needed.
3. Toast reserved squash seeds, either in a dry cast iron pan or in the microwave.
4. For
the vinaigrette, whisk together the mustard, vinegar,
salt and pepper in a small bowl. While still whisking, add
the olive oil and maple syrup and make an emulsion. Pour the vinaigrette over the
vegetables. Add the chard, goat cheese and chickpeas mix together
lightly. Mix with bread cubes and serve at
room temperature.
