Autumn Panzanella Salad With Lemon-Brown Butter Vinaigrette

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4 cups day-old Italian bread or levain, cut into 1-inch cubes

7 tablespoons olive oil

Kosher salt and ground black pepper, to taste

1 pound butternut squash, cut into 3/4-inch pieces

1 pound Brussels sprouts, quartered, ends trimmed

3 tablespoons unsalted butter

1 small shallot, minced

2 to 3 tablespoons fresh lemon juice

1 teaspoon pure maple syrup

1/2 small red onion, sliced thin

Shaved Parmesan cheese, for garnish

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