Winter Panzanella Recipe

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Michael Chiarello on Food Network
Nutrition per serving    (USDA % daily values)
CAL
412
FAT
94%
CHOL
13%
SOD
8%

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Ingredients for 6 servings

1/2 cup plus 1 1/2 tablespoons extra-virgin olive oil

Freshly ground black pepper

1/2 pound Brussels sprouts, ends trimmed, then quartered

6 tablespoons finely grated Parmesan, plus more for garnish

2 teaspoons finely chopped fresh thyme

1 tablespoon chopped fresh sage

Gray salt

3 tablespoons sherry vinegar

4 cups peeled, seeded, and diced butternut squash (1/2-inch dice)

6 cups day-old bread, crust removed, cubed

Salt and freshly ground black pepper

1/4 cup unsalted butter

1 small red onion, sliced thinly lengthwise

1/2 cup fresh Italian parsley leaves

2 teaspoons finely chopped garlic

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