Recipes › Main Course › Fall Panzanella Recipe

Fall Panzanella Recipe

Recipe by Pedro M. A. Neves

This Fall Panzanella Recipe reimagines the classic Italian bread salad with seasonal autumn ingredients including roasted butternut squash, crispy sage, and fresh apples. Combining rustic day-old bread with a sharp red wine vinaigrette, this hearty main course celebrates the simplicity and resourcefulness of Tuscan cooking. Perfect for late-harvest season, it's a satisfying vegetarian dish that improves as it sits.

Ingredients

• 400g (14 oz) day-old rustic Italian bread, cut into 2cm (¾ inch) cubes
• 300g (10.5 oz) butternut squash, peeled and cut into 1cm (½ inch) cubes
• 2 medium Gala apples, cored and cut into 1cm (½ inch) pieces
• 1 small red onion, thinly sliced
• 50g (1.75 oz) fresh sage leaves
• 60ml (¼ cup) extra-virgin olive oil, divided
• 45ml (3 tablespoons) red wine vinegar
• 15ml (1 tablespoon) balsamic vinegar
• 1 teaspoon Dijon mustard
• 1 clove garlic, minced
• Salt and freshly ground black pepper to taste
• 50g (1.75 oz) toasted pumpkin seeds
• 30g (1 oz) crumbled aged Pecorino Romano cheese

Instructions

1. Toast the bread cubes in a large skillet over medium heat with 15ml (1 tablespoon) of olive oil for 5-7 minutes, stirring frequently, until golden and crispy on all sides. Transfer to a large serving bowl.

2. In the same skillet, heat 30ml (2 tablespoons) of olive oil over medium-high heat. Add butternut squash cubes and roast for 8-10 minutes, stirring occasionally, until tender and caramelized at the edges.

3. Add the fresh sage leaves to the skillet with the hot squash and cook for 1-2 minutes until the sage is fragrant and crispy. Pour the squash and sage into the bowl with the bread.

4. In a small bowl, whisk together the red wine vinegar, balsamic vinegar, mustard, minced garlic, and remaining 15ml (1 tablespoon) of olive oil until well emulsified.

5. Add the sliced red onion and diced apples to the bread and squash mixture. Pour the vinaigrette over all ingredients and toss gently but thoroughly to coat everything evenly.

6. Season the salad with salt and pepper to taste. Let it rest at room temperature for 10 minutes, stirring occasionally, to allow the bread to absorb the vinaigrette and flavors to meld.

7. Just before serving, top with toasted pumpkin seeds and crumbled Pecorino Romano cheese.

Substitutions

• Use country bread or sourdough instead of Italian bread for deeper flavor
• Replace butternut squash with roasted Brussels sprouts or parsnips for a different autumn vegetable
• Substitute apples with fresh pears or dried cranberries for varied sweetness and texture
• Use aged Parmigiano-Reggiano or Grana Padano in place of Pecorino Romano for a milder cheese

Tips

• Prepare this salad no more than 30 minutes before serving to keep the bread from becoming too soggy, though it can rest for 10-15 minutes for optimal flavor absorption
• Use truly day-old bread that has lost surface moisture; fresh bread will disintegrate rather than absorb the dressing
• Toast the bread immediately before assembly to maintain crispness and prevent premature absorption of moisture
• Warm components (roasted squash and sage) will help release flavors into the vinaigrette, so avoid chilling the salad

Panzanella originates from Tuscany, traditionally created to use stale bread and summer tomatoes. This autumn variation honors the resourceful Italian principle of cucina povera (peasant cooking), adapting the dish to fall's harvest of squash, apples, and sage while maintaining the salad's fundamental character of transforming humble ingredients into a substantial meal.

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