This fall Panzanella with roasted squash and creamy lemon pepper dressing, incorporates our very own sesame semolina loaf for its crispy crust and soft, flavorful inside.
Ingredients
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1 Acorn squash
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1 Tablespoon olive oil
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½ Teaspoon salt
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2 Heads frisee
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Leaves from one bunch celery
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2 Cups shaved brussel sprouts
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6 Tablespoons crème friache
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2 Tablespoons olive oil
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2 Teaspoons honey
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4 Tablespoons lemon juice
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2 Cloves garlic, crushed
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1 Teaspoon freshly cracked black pepper
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Generous pinch of salt
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3 Thick slices La Brea Sesame Semolina Bread
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Olive oil for frying
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Parmesan cheese to garnish
Preparation
- Preheat the oven to 425° F.
- Line a baking sheet with parchment and set aside.
- Cut the acorn squash in half. Using a spoon, scoop out and discard the seeds.
- Cut the squash into ½-inch thick semi-circles.
- Cut each semi-circle in half again.
- Toss the squash with the olive oil and salt and roast in the oven for 30-40 minutes.
- Remove from the oven and allow to cool.
- Meanwhile prepare the dressing. Combine the crème fraiche, olive oil, honey, lemon juice, garlic, pepper and salt in a small bowl and whisk until smooth. Set aside.
- To make the croutons, heat a skillet over medium heat.
- Add a generous glug of olive oil and toast the bread until golden brown and crispy on both sides, adding more oil as necessary.
- Transfer to a cutting board.
- Once cool enough to handle, cut or tear into 1-inch cubes.
- Tear the leafy greens from the frisee and add to a bowl with the celery leaves, shaved brussel sprouts and croutons.
- Dress the salad and top with finely grated parmesan.
Recipe by: Tending the Table
