Panzanella with winter squash and sage is a delicious and hearty salad that is perfect for a fall or winter meal. This dish combines the sweetness of roasted squash with the tangy flavor of tomatoes and the earthy flavor of sage. It is a great way to use up leftover squash and it is also a healthy and filling meal.
Check out the recipes below so you can choose the best recipe for yourself!
WINTER PANZANELLA WITH SQUASH AND SALAMI
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F. Toss the squash with 1 tablespoon olive oil on a rimmed baking sheet; season with salt and pepper. Bake, tossing halfway through, until golden brown and tender, about 20 minutes. Transfer to a plate and let cool. Add the bread to the baking sheet and bake until lightly toasted, 8 to 10 minutes; transfer to a large bowl.
- Meanwhile, heat the remaining 3 tablespoons olive oil in a large skillet over medium heat. Add the salami and cook, stirring, until lightly browned, about 5 minutes. Remove to a paper towel-lined plate with a slotted spoon, reserving the drippings in the skillet.
- Add the sliced fennel and celery to the skillet and cook, stirring, until softened and browned, about 10 minutes. Add the chicken broth, vinegar, 1/2 teaspoon salt and a few grinds of pepper; cook, stirring, until the liquid is slightly reduced, about 3 minutes. Remove from the heat and stir in the roasted peppers and marjoram.
- Pour the fennel mixture over the bread cubes and let sit 2 minutes. Add the squash and salami and toss to coat. Top each serving of panzanella with the asiago and fennel fronds.
Nutrition Facts : Calories 490, Fat 28 grams, SaturatedFat 8 grams, Cholesterol 40 milligrams, Sodium 1234 milligrams, Carbohydrate 46 grams, Fiber 10 grams, Protein 16 grams, Sugar 5 grams
PANZANELLA WITH WINTER SQUASH AND SAGE
This cool-weather panzanella trades tomatoes for caramelized roasted squash. It is a great salad for a buffet, but you can also make a meal of it.
Provided by Martha Rose Shulman
Categories salads and dressings, appetizer, side dish
Time 1h
Yield 6 servings
Number Of Ingredients 17
Steps:
- Heat oven to 425 degrees. Line a baking sheet with parchment. Toss the squash with 1 tablespoon olive oil and salt to taste. Roast 25 minutes or until soft and caramelized on the edges, turning the slices over halfway through. Remove from heat.
- Heat 2 tablespoons olive oil in a large, heavy skillet over medium heat. Add bread and stir until crisp, 4 to 6 minutes. Remove from heat.
- Make the vinaigrette: In a small bowl, whisk together vinegars, salt to taste, mustard, garlic and 4 tablespoons (1/4 cup) olive oil.
- Combine bread, celery, radishes, half the squash, thyme, parsley and pepper in a large bowl. Add 1/4 cup vinaigrette and toss together.
- Whisk 1 tablespoon olive oil into remaining vinaigrette and toss with lettuce and chives. Place on a platter or in a wide bowl and top with bread mixture. Garnish with remaining squash and the Parmesan shavings. Sprinkle sage over the top, and serve.
Nutrition Facts : @context http, Calories 317, UnsaturatedFat 16 grams, Carbohydrate 27 grams, Fat 21 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 4 grams, Sodium 415 milligrams, Sugar 4 grams, TransFat 0 grams
WINTER PANZANELLA
Provided by Michael Chiarello : Food Network
Categories side-dish
Time 1h25m
Yield 6 servings as first course or side dish, or 4 as main course
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees F.
- Melt the butter in a large skillet over moderate heat and cook until it foams. Add the garlic and thyme, and immediately add the bread cubes. Toss to coat well. Add most of the grated cheese and stir. Transfer bread to a baking sheet and sprinkle with the remaining cheese and salt and pepper and gently toss again while still warm to melt the cheese. Bake stirring once or twice, until the croutons are crisp and lightly colored on the outside but still soft within, about 10 to 15 minutes. Set aside and let cool.
- Soak the sliced onion in the sherry vinegar and a pinch of salt for about 15 minutes. Set aside.
- Toss the squash with 1 1/2 tablespoons of the olive oil, sage, salt, and pepper. Arrange in a single layer on a baking sheet and bake until the squash is tender and lightly caramelized, about 15 to minutes. Let cool.
- Bring a large pot of salted water to a boil. Add the quartered Brussels sprouts and cook until tender but retain a touch of crispness, about 1 1/2 minutes, and drain.
- Into the reserved red onions and vinegar, whisk in remaining 1/2 cup olive oil. Season with pepper.
- In a large bowl combine the roasted squash, croutons, and Brussels sprouts. Add the vinaigrette and toss. Add the parsley leaves and toss again. Taste and adjust the seasoning. Garnish with grated Parmesan and serve immediately.
- Chef note: "Soaking the onion briefly in sherry vinegar--sometimes called blooming the onion--mellows the raw onion taste."
WINTER APPLE & SQUASH PANZANELLA
Give the classic Italian tomato and stale bread salad a seasonal twist with hazelnuts, cranberries, squash and apple
Provided by Cassie Best
Categories Lunch, Side dish, Starter, Supper, Vegetable
Time 1h
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180C fan/gas 6. Put the squash on a baking tray, drizzle with 1 tbsp oil and scatter over the sage and some seasoning. Toss together, then bake for 30 mins.
- Add the apple slices to the tray, drizzle over the honey and toss with the squash. Put the bread on a separate tray and return both trays to the oven. Bake for another 10-15 mins until the squash and apple are tender and starting to caramelise, and the bread is crisp. Meanwhile, toast the hazelnuts in a small pan until golden. Remove the trays from the oven and set aside to cool a little.
- Whisk the remaining oil, the honey and vinegar in a large bowl with some seasoning. Add the kale, cranberries, hazelnuts, squash apples and toasted bread. Toss everything together, then transfer to a platter or plates to serve.
Nutrition Facts : Calories 648 calories, Fat 30 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 77 grams carbohydrates, Sugar 42 grams sugar, Fiber 9 grams fiber, Protein 13 grams protein, Sodium 0.8 milligram of sodium
ROASTED BUTTERNUT SQUASH PANZANELLA
Squash was a hard sell with my family until I paired it with pumpkin seeds, cranberries and horseradish. Now they love it! -Devon Delaney, Westport, Connecticut
Provided by Taste of Home
Categories Lunch
Time 1h10m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 425°. Place bread cubes in a 15x10x1-in. baking pan; toss with 2 tablespoons oil. Bake 10-15 minutes or until toasted, stirring twice., Place squash in a greased 15x10x1-in. baking pan. Mix seasonings and remaining 3 tablespoons oil; drizzle over squash and toss to coat. Roast 35-45 minutes or until tender and lightly browned, stirring occasionally., In a large bowl, combine bread cubes, squash, pumpkin seeds, cranberries and shallots. In a small saucepan, combine the first 6 dressing ingredients; heat through, stirring to blend. Remove from heat; gradually whisk in oil until blended., Drizzle 1/2 cup dressing over salad and toss to combine. (Save remaining dressing for another use.)
Nutrition Facts : Calories 407 calories, Fat 20g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 387mg sodium, Carbohydrate 54g carbohydrate (19g sugars, Fiber 8g fiber), Protein 9g protein.
WINTER PANZANELLA WITH APPLE DRESSING
Panzanella is my favorite salad, but made with tomatoes. Since good tomatoes are hard to find in the winter, I created this winter version, using roasted butternut squash, apple and cranberries.-Julie Merriman, Cold Brook, New York
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 14 servings (1 cup each).
Number Of Ingredients 21
Steps:
- Place squash cubes in a 15x10x1-in. baking pan. Toss with 1 tablespoon olive oil and sprinkle with salt and pepper. Bake, uncovered, at 400° for 20-25 minutes or until tender and lightly browned, stirring occasionally. Remove from the oven and cool., In a large bowl, toss bread cubes with 1 tablespoon olive oil and 1 tablespoon each basil, cilantro and mint. Transfer to a baking sheet. Bake at 400° for 10 minutes or until lightly browned, stirring occasionally. Set aside., Place the cooled squash, arugula, apple slices, onion, cranberries, olives, lime juice and zest, croutons and remaining herbs in a large bowl., In a small skillet, cook apple in 1 tablespoon each honey and oil over medium heat until apple is softened and caramelized, stirring often. Transfer to a blender., Add the vinegar, brandy, mustard, salt, pepper and remaining honey. Cover and process until pureed. While processing, gradually add remaining oil in a steady stream. Drizzle over salad; toss to coat.
Nutrition Facts : Calories 276 calories, Fat 13g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 363mg sodium, Carbohydrate 38g carbohydrate (11g sugars, Fiber 4g fiber), Protein 5g protein.
Tips:
- Select the right winter squash: For this recipe, butternut squash or kabocha squash are excellent choices.
- Roast the squash properly: Roasting the squash brings out its natural sweetness and caramelizes the edges. Toss the squash with olive oil, salt, and pepper before roasting to enhance its flavor.
- Use fresh herbs: Fresh sage adds a distinctive aroma and flavor to the salad. If you don't have sage, you can substitute it with thyme or rosemary.
- Make the dressing in advance: To allow the flavors to meld, prepare the dressing ahead of time and let it sit for at least 30 minutes before using.
- Add some crunch: Toasted walnuts or pecans add a nice crunchy texture to the salad.
- Serve immediately: Panzanella is best enjoyed fresh. Serve it as soon as possible after assembling to prevent the bread from getting soggy.
Conclusion:
This panzanella with winter squash and sage is a delicious and hearty salad that is perfect for a fall or winter meal. The roasted squash adds a touch of sweetness, while the sage and walnuts add a savory and nutty flavor. This salad is also a great way to use up leftover bread. So next time you have some stale bread on hand, don't throw it away – make panzanella instead!
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