Categories: Meals

Ingredients

• 4 1/2 cups cubed peeled butternut squash
• 1/4 cup olive oil
• Kosher salt and black pepper
• 4 1/2 cups cubed olive bread (or other crusty bread)
• 3 oz. spicy salami, cut into 1/2-inch cubes
• 1 small bulb fennel, halved, cored and thinly sliced, plus 1/2 cup fronds
• 1 stalk celery, thinly sliced
• 1 cup chicken broth
• 3 tbsp. red wine vinegar
• 12 oz. jar roasted red peppers, drained and chopped
• 2 tbsp. fresh marjoram or oregano, roughly chopped
• 2/3 cup shredded asiago

Directions

1. Preheat the oven to 425. Toss the squash with 1 tbsp. olive oil on a rimmed baking sheet; season with salt and pepper. Bake, tossing halfway through, until golden brown and tender, about 20 minutes. Transfer to a plate and let cool. Add the bread to the baking sheet and bake until lightly toasted, 8-10 minutes; transfer to a large bowl.

2. Meanwhile, heat the remaining 3 tbsp. olive oil in a large skillet over medium heat. Add the salami and cook, stirring, until lightly browned, about 5 minutes. Remove to a paper towel-lined plate with a slotted spoon, reserving the drippings in the skillet.

3. Add the sliced fennel and celery to the skillet and cook, stirring, until softened and browned, about 10 minutes. Add the chicken broth, vinegar, salt, and pepper; cook, stirring, until the liquid is slightly reduced, about 3 minutes. Remove from the heat and stir in the roasted peppers and marjoram.

4. Pour the fennel mixture over the bread cubes and let sit 2 minutes. Add the squash and salami and toss to coat. Top each serving of panzanella with the asiago and fennel fronds.

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