Who said you can’t make panzanella without tomatoes? We think roasted squash does a fine job in its place. With creamy burrata and tender roasted radicchio, this is one hearty salad to eat all autumn long!
What You Get:
Sliced delicata squash
What You’ll Need:
Step 1: Set oven to 425°F. Line 2 sheet trays with parchment or aluminum foil.
Step 2: Remove the outer leaves from the head of radicchio, and halve lengthwise. Cut one half into 4-6 wedges (save the other half for a salad later in the week!). Add the wedges to a bowl along with squash, and toss with olive oil and a pinch of salt to coat. Arrange the vegetables over one of the sheet trays, and bake for 20 minutes.
Step 3: Cut bread into 1-inch cubes or tear apart with hands. Add the bread cubes to the now-empty squash bowl and dress with olive oil, salt, and pepper until coated evenly. Spread the cubes over the second sheet tray and bake for 15 minutes, or until golden brown and crispy.
Step 4: Open the burrata by removing it from the liquid and carefully cutting it into 2-3 portions lengthwise. Season with a sprinkle of salt, pepper and a drizzle of olive oil and set the portions on a plate to come to room temperature.
Step 5: Once the squash is tender, the radicchio charred, and the croutons crispy, dump everything into the same big bowl you’ve been using along with the vinaigrette. Fold it all together, and toss in the arugula and hazelnuts before one last fold. Divide among plates or bowls, and top with burrata.
Contains: milk, tree nuts, wheat.