This fall Panzanella with roasted squash and creamy lemon pepper dressing, incorporates our very own sesame semolina loaf for its crispy crust and soft, flavorful inside.
1 Acorn squash
1 Tablespoon olive oil
1/2 Teaspoon salt
2 Heads frisee
Leaves from one bunch celery
2 Cups shaved brussel sprouts
6 Tablespoons crème friache
2 Tablespoons olive oil
2 Teaspoons honey
4 Tablespoons lemon juice
2 Cloves garlic, crushed
1 Teaspoon freshly cracked black pepper
Generous pinch of salt
3 Thick slices La Brea Sesame Semolina Bread
Olive oil for frying
Parmesan cheese to garnish
Preheat the oven to 425° F. Line a baking sheet with parchment and set aside. Cut the acorn squash in half. Using a spoon, scoop out and discard the seeds. Cut the squash into ½-inch thick semi-circles. Cut each semi-circle in half again. Toss the squash with the olive oil and salt and roast in the oven for 30-40 minutes. Remove from the oven and allow to cool.
Meanwhile prepare the dressing. Combine the crème fraiche, olive oil, honey, lemon juice, garlic, pepper and salt in a small bowl and whisk until smooth. Set aside.
To make the croutons, heat a skillet over medium heat. Add a generous glug of olive oil and toast the bread until golden brown and crispy on both sides, adding more oil as necessary. Transfer to a cutting board. Once cool enough to handle, cut or tear into 1-inch cubes.
Tear the leafy greens from the frisee and add to a bowl with the celery leaves, shaved brussel sprouts and croutons.
Dress the salad and top with finely grated parmesan.
Recipe by: Tending the Table