Many of us roast butternut squash and serve it as a side dish – the addition of croutons here put it into the salad category. You could add another vegetable – like Brussels sprouts – when roasting the squash.
Ingredients:
6 slices of thick multigrain bread, cubed 4 tablespoons olive oil, divided 1 small butternut squash, peeled, seeds and strings removed, cut into 1/2-inch cubes 1/4 teaspoon dried sage Salt Parmigianno-Regianno, for garnish Dressing: 2 large shallots, miced 1/4 cup red wine vinegar 1/2 cup olive oil Salt and pepper to taste
Preparation:
Preheat the oven to 400°F.
Toss the bread cubes with a pinch of salt and 1 tablespoon of the olive oil. Arrange the cubes on a rimmed baking sheet and put into oven. Bake, stirring occasionally, for 10 minutes, or until cubes are evenly browned.
Toss the squash, dried sage, 3 tablespoons of olive oil and a generous pinch of salt, and arrange on a second rimmed baking sheet. Bake squash for 15 minutes or until it begins to caramelize.
While the bread and squash are in the oven, combine the shallots, vinegar, olive oil and salt and pepper to taste. Mix well and set aside.
Combine the bread cubes, roasted vegetables and dressing in a large bowl. Garnish with grated Parmigiano-Reggiano if you like.