Winter Panzanella
Is a recent discovery for me. I like the word and the way it sounds, the way you have to shape your mouth and tongue when saying it. I also like words with z’s in 🙂
However new to me, it seems the internet is awash with it. Panzanella is typically a Tuscan summer salad of tomatoes, cucumbers, cheese and yes Panzanella bread. But we’re in the Alps in winter so it has to be a winter version. FoodFlowersHerbsandLife posted this recipe a while ago, and it’s been lurking away in the back of my recipe mind to recreate it using homegrown squash.
Reading up on this dish there are lots of ways to make it. The basic starting point is stale bread, traditionally Panzanella (a Tuscan bread). Many a recipe cries foul if you make croutons, but as it’s a winter dish I think they are an absolute must. And besides we’re in the Alps and awash with baguettes!
I didn’t take photos of the process or the finished dish, the light levels in our apartment are appalling. So you will have to go over to FoodFlowersHerbsandLife where there are some stunning and mouth watering photos. Here, you will just have to content yourself with some pumpkin porn shots!
I’m going to include it as part of my WordPress Recipe challenge. The verdict? It’s a winner. We loved the flavour of the roasted squash and brussel sprouts, and the texture of the dish as a whole, with the roasted veggies, the crisp red onion and the garlicky crunchy croutons, plus the vinaigrette.
Confessions – I didn’t measure any ingredients out, and I didn’t have the particular vinegar or any cranberries. But the dish was still superb. How do I know? It will be repeated ad infinitum. Thank you :). So I’ve copied out the exact list of ingredients and method. A last note on the cooking – our cranky oven took a lot longer to roast the veggies, but then that might have something to do with the fact the gas bottle ran out!
Winter Panzanella
Ingredients ~
- 1 small butternut squash, peeled and cut into small cubes
- 1/2 pound Brussel sprouts, with ends trimmed, and halved
- olive oil
- small handful of sage
- sea salt
- black pepper
- 1 medium red onion, halved and thinly sliced
- 3 tablespoons champagne vinegar
- 1/2 cup butter
- 1 small loaf sourdough bread, cut into cubes
- 3 cloves garlic, finely chopped
- 1 tablespoon thyme
- 1/2 cup finely shredded Pecorino cheese
- 1 cup dried cranberries
- 1 cup walnut pieces
Method ~
Preheat oven to 425 degrees. On a large baking sheet add the butternut squash and Brussel sprouts. Drizzle with olive oil, sage, sea salt and black pepper. Using your hands, combine thoroughly. Bake for 20 to 25 minutes or until tender. Let cool.
In a measuring cup add the onion and champagne vinegar and soak for 15 minutes. Just before adding to salad, whisk in 1/2 cup olive oil and a little salt and pepper.
In a large skillet over medium heat, melt the butter. Add the garlic and thyme and cook for one minute, watch garlic – do not let it burn. Add bread cubes and stir to coat with the butter mixture. Transfer to a baking sheet. Sprinkle with Pecorino cheese. Bake in a 400 degree oven for 15 minutes, or until lightly browned, stirring one or twice.
“In a large bowl add walnuts and cranberries. Add croutons, vegetables and onions. Carefully mix. Serve immediately and enjoy! Much better when the vegetables are slightly warm, but also good served cold for lunch the next day – if there are leftovers!”. There were no leftovers in this alpine apartment!
Gardening Notes ~
The squash I used was Green Striped Cushaw (C. Argyrosperna, Callicarpa), seeds from Pennard Plants. A beautiful looking squash to grow. Thin walled and very pale yellow flesh. Quite dry but firm. Having eaten it roasted I’m not sure I will rush to grow this beauty again, I prefer the Crown Princes for flavour. Either way I enjoyed growing it, photographing it and yes eating it.
Love the pumpkin porn – and was esepcially excited as someone gave us a squash the other day and I didn´t know what type it was and now I see it´s a Green Striped Cushaw! We made a chunky vegetable soup last night with it but I still have plenty left so will have to give this salas a go. What a great interpretation, sounds lovely 🙂
Result and a happy coincidence! How did you find the taste? I wasn’t over impressed, but then if someone gave me a Cushaw I wouldn’t refuse it 🙂
I made this last week when my daughter was home and we absolutely loved it!! I know she will be repeating it many times back at college and so will I! Love your photos!!
Another fan 🙂 It’s a great, cheap, filling and healthy dish !
Beautiful squash photos! Glad you liked the salad! It’s been a hit with everyone it seems! Honestly, I don’t measure when I cook, either, but some people need at least a general idea of ‘how much’ to use!
Forgot to say thanks for the link back to my site!
It’s a pleasure, always happy to acknowledge and pass on great info !
Thank you, I love taking photos, and I think they make great subjects. And thankyou for the inspiration 🙂
I’m a big fan of a panzanella, love how the bread tastes once it gets “acquainted” with the vinegar & oil. Yum! Now, with both Phyllis and you recommending this dish, I’ve no choice but to try it ASAP. Thanks for the nudge!
I’ve never had an Italian summer version but I’ve had very similar dishes in Greece/Turkey. I also know of Middle Eastern versions, it seems that anywhere tomatoes grow and bread is on the menu everyone knows how good they taste together. Happy to nudge 🙂
I don’t like to measure either! Whatever would we do with a bit of this or that left over? Real veggies don’t come in exact measurments. But my love of desserts keeps me on the straight and narrow, measuring is a must! Lovely winter dinner and family photos are always enjoyed.
Too true about exact measures and veggies. It’s all about look and feel. Herbs need a bit more care and you are sooooo right about desserts (not one of my strong points!)
I have a weakness for pumpkin/squash/gourd porn. Amazing what mother nature produces! 🙂
He he. Glad you liked the photos 🙂 I think one of the reasons I love growing them is for their different sizes and shapes
I tried to use one of my hybrid volunteer squash last night…not worth getting the hammer out to get through the gourd-like skin.
But, it does photograph well!
Thank goodness I still have others!
I’ve never bothered trying to grow on any hybrids that appear, I have such a limited amount of space that every squash has to count, which makes me sound a bit brutal, but in reality I’d love to leave some to see what would grow.
These grew in the compost pile – I thought the deer would eat them before they matured, so I just left them alone…and got some interesting stuff!
That’s another thing I’ve always menat to do, grow some squash in the compost heap. 2012 could be the year!
Beautiful squash photos negate the need to show the dish: we can already taste its goodness from here! I do love a good panzanella, and I am far from stickler enough to avoid making croutons in it–after all, true stale bread (crispy) plus the dressing’s oil (buttery) in a more orthodox panzanella combine to the virtual equivalent, whatever those pettifoggers might say. 😉
A new favourite word “pettifoggers” 🙂 and thanks for the compliment on the photos
looks good! I haven’t made panzanella in ages but I have about fifty million winter squash to use up and this looks like a good way to use some of it.
Hi there, it sounds like you had a good squash harvest, well done on you! Mine wasn’t so great this year – summer never really got properly started!
completely mouthwatering! thanks for sharing!
You’re welcome 🙂 I’m going to have to make it again soon
Claire, that sounds wonderful! I love panzanella salad, but the butternut squash is a new and intriguing twist, plus I love warm salads! Hope you’re having fun in the Alps! 🙂
warm salads are delicious, and so many options out there. And yes we’re still having a lot of fun in the Alps – so much snow out there 🙂
Your first photo looks like a still life painting, Claire.
Thank you Karen. I see what you mean. I wish I was clever enough to actually paint it!