To view our videos, you need to
enable JavaScript. Learn how.
install Adobe Flash 9 or above. Install now.

Then come back here and refresh the page.

SERVES: 6-8 as a side

INGREDIENTS:

• approx. 4 cups 1-inch cubed peeled butternut squash (see hints below)
• approx. 3-4 cups brussel sprouts, cut in half through core (see hints below)
• 1 large red onion, peeled and rough chopped
• 2 minced cloves garlic (4 cloves total...see below)
• 1 Tbs fresh chopped thyme
• salt and pepper to taste
• approx. 1/3 cup olive oil
• 8-10 cups 1-2 inch cubed day old bread
• 2 minced cloves garlic
• 1/3 cup grated parmesan cheese
• black pepper to taste
• 1/3 cup olive oil
• juice from 1/2 lemon
• pinch red pepper flakes
• 8-ounces cubed fresh mozzarella cheese
• 1/3 cup grated parmesan cheese for final mixing

PROCEDURE:

1. Add the squash and sprouts to a large mixing bowl and add 1 large rough chopped red onion, 2 minced cloves garlic, 1 Tbs fresh chopped thyme, salt and pepper to taste, and then add a good splash of olive oil. Toss everything to coat, and lay it out on a baking tray.

2. You'll want that to be in a single layer on the baking tray and then place the tray into a preheated 400 degree oven.

3. For the bread part of the salad, you'll need 8-10 cups of 1-2 inch cubed day old bread and you'll want to add 2 minced cloves garlic, 1/3 cup grated parmesan cheese and a good crack of black pepper. Then add 1/3 cup extra virgin olive oil, toss everything to coat, and spread those out on a baking tray as well. (see hints below)

4. You'll want the bread to be a light golden brown when it's done and you'll want to stir that around once in a while as it's toasting and stir the vegetables around as well.

5. The bread will be done a good bit before the vegetables. The vegetables will take around 30-40 minutes to roast and then let them cool down to room temperature.

6. Add both back to the mixing bowl and add a little more olive oil, a good squeeze of fresh lemon juice, a pinch of red pepper flakes if you like, then add some optional cubed fresh mozzarella cheese and a little more grated parmesan cheese and toss everything to coat.

HINTS: After tossing cubed bread with oil and cheese, make sure the cheese is sticking to bread on the baking tray before placing into the oven. You can buy pre-peeled and cut butternut squash for this but you'll probably need to cut it into smaller cubes. Remove a few of the outer dark green leaves before slicing sprouts.