Categories: Meals
Ingredients
- 4 1/2 cups cubed peeled butternut squash
- 1/4 cup olive oil
- Kosher salt and black pepper
- 4 1/2 cups cubed olive bread (or other crusty bread)
- 3 oz. spicy salami, cut into 1/2-inch cubes
- 1 small bulb fennel, halved, cored and thinly sliced, plus 1/2 cup fronds
- 1 stalk celery, thinly sliced
- 1 cup chicken broth
- 3 tbsp. red wine vinegar
- 12 oz. jar roasted red peppers, drained and chopped
- 2 tbsp. fresh marjoram or oregano, roughly chopped
- 2/3 cup shredded asiago
Directions
-
Preheat the oven to 425. Toss the squash with 1 tbsp. 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, 8-10 minutes; transfer to a large bowl.
-
Meanwhile, heat the remaining 3 tbsp. 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, salt, and 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.