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Toasted-Bread Salad with Brussels Sprouts and Squash
Preheat oven to 400°. In a bowl, combine ½ thinly sliced red onion, 3 Tbsp. sherry vinegar, and a pinch of salt; set aside. Toss 6 cups day-old-bread cubes with 4 Tbsp. melted butter and a big pinch each of chopped garlic, fresh thyme leaves, salt, and black pepper. Bake on a rimmed sheet tray, stirring once, until the outsides are crisp, 10 to 15 minutes. Meanwhile, toss 4 cups peeled and finely diced butternut squash and 2 cups halved Brussels sprouts with olive oil and salt; roast until lightly caramelized, about 15 minutes. Whisk ½ cup olive oil into reserved red onion mixture. In a large bowl, toss everything together with ½ cup fresh parsley and grated Parmesan, and serve.
—Michael Chiarello, author of Bottega: Bold Italian Flavors from the Heart of California's Wine Country (Chronicle)
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