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• Butternut squash panzanella with brown butter balsamic dressing

While nothing like its tomato-laden summer counterpart, this Fall-inspired panzanella showcases all of the best flavors of Fall. Roasted butternut squash and crusty sourdough are the star of this dish, brightened by an herbed brown butter balsamic dressing. <br />This bread salad is infinitely adaptable to the ingredients that you have on hand or prefer. I used a seedy whole grain sourdough, but any stale bread would work. Any nut could be substituted for the pecans, or they can be omitted entirely to make it nut-free. Likewise for the navy beans, which can be omitted or replaced with another bean. For the greens I used slivered savoy cabbage leaves which stood up well to this hearty salad, but any salad greens would work well. Arugula, spinach, or kale would all be delicious in this salad as well.

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