I have to admit that of all the dishes that sit on the Thanksgiving table, stuffing is not high on my list. I’d much rather zero in on the heart of the matter: A crackled-skin roasted turkey and the rainbow of vegetables that represent the fall harvest.
However, this bread salad makes me happy; while not strictly a traditional stuffing, it will please both the stuffing lovers and side dish grazers alike.
Butternut Squash Bread Salad
Makes 6 side dish servings
4 cups butternut squash, peeled and diced (about 4 pounds squash)
1 red onion, thinly sliced
2 tablespoons olive oil
1 teaspoon salt
Freshly ground black pepper
2 tablespoons sherry or red wine vinegar
1 bunch kale, stemmed and leaves torn into strips
5 cups crustless ciabatta or other Italian bread (from a 1 pound loaf), cut into 1-inch cubes
4 tablespoons Flavored Butter or plain butter, melted
1 cup shredded radicchio
Parmesan Cheese for grating
Heat the oven to 400°F.
Toss squash with the onion, olive oil, salt and pepper to taste on a large rimmed baking sheet. Add ¼ cup water. Roast until squash is tender and golden in color, 25 – 30 minutes.
Pour vinegar over the roasted squash and gently toss. Sprinkle kale leaves over the hot squash and toss again to slightly wilt.
Put bread cubes on a rimmed baking sheet and toss with the butter; bake for 10 minutes or until the bread is crisp and toasted.
Scrape squash mixture into a large serving bowl; add the bread and radicchio and toss it all together. Serve with curls of Parmesan.
holiday, salad, side dish, Thanksgiving
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