Panzanella with roasted acorn squash recipe

Ingredients

• 1⁄2 pound fresh goat cheese
• 1⁄4 cup minced chives
• 1⁄4 cup minced parsley
• 1⁄4 cup minced tarragon
• 1 ounce lemon juice

• 1 cup peeled garlic cloves
• Blended oil, as needed
• 1 tablespoon Dijon mustard
• 1 cup champagne vinegar
• 3 cups extra-virgin olive oil
• Salt and pepper, to taste
• 1 large acorn squash
• 1⁄4 cup brown sugar
• 1⁄2 shallot, sliced into 1⁄8” rings
• 1 tablespoon paprika
• 2 sprigs rosemary
• 2 sprigs thyme
• Salt and black pepper, as needed
• Extra-virgin olive oil, as needed

• 1 large acorn squash Seeds
• Extra-virgin olive oil, enough to lightly coat the seeds
• Salt and pepper, to taste
• 1 teaspoon cayenne pepper
• 1 loaf artisan sourdough bread (cut off crust and cut into 1" × 1" cubes)
• Salt and pepper, to taste
• 1⁄2 pound baby arugula, to complete
• 1⁄2 bulb fennel, shaved on a mandoline, to complete
• 1⁄2 red onion, julienned, to complete
• 1⁄2 cup toasted pecans, to complete
• 1 cup shaved three-month-old manchego cheese, to complete

For Herbed Goat Cheese
1. In a food processor, place goat cheese, herbs, and lemon juice. Blend until smooth and the goat cheese turns bright green.
For Dressing
2. In an ovensafe pan, put garlic and just enough oil to cover. Wrap with aluminum foil and roast at 350°F for about 45 minutes until the garlic is soft. Strain the oil and reserve for croutons. In a food processor, purée the garlic cloves until smooth. In a blender, place Dijon mustard, vinegar, and 2 tablespoons of roasted garlic purée. Turn blender on high speed and slowly drizzle in the olive oil to create an emulsification. Season with salt and pepper to taste.
For Acorn Squash
3. Cut the squash in half and remove the seeds. Reserve the seeds for garnish. Toss the squash in a bowl with the brown sugar, shallot rings, paprika, rosemary, thyme, salt, and pepper and drizzle with olive oil until coated. Bake the squash at 350°F until the squash is soft, but not mushy, about 30 to 45 minutes. Once done, let the squash cool to room temperature and then remove the skin with a knife. Cut the squash into large cubes, about 1⁄2” × 1⁄2”.
For Seeds
4. Toast the squash seeds in the 350°F oven until they are dry and crunchy, about 25 minutes. Be careful not to burn them. Toss the dried seeds in olive oil and season with salt, pepper, and cayenne pepper.
For Croutons
5. Toss the sourdough in garlic oil (reserved from the garlic roasting process) and season with salt and pepper. Place in oven at 350°F until golden brown and crunchy on the outside but soft and warm on the inside, about 5 minutes. Remove from oven and use immediately.
To Complete
6. In a bowl, smear the Herbed Goat Cheese along the bottom and one edge of the bowl. Once the Croutons are done, place them in a mixing bowl with warmed up Acorn Squash, arugula, fennel, and onion. Toss with small amounts of Dressing, adding Dressing until the salad is dressed properly (enough to taste both the dressing and the elements of the salad). Place salad mixture in a line in the bowl. Top with toasted pecans, Seeds, and shaved manchego cheese. Serve while Croutons and Acorn Squash are still warm.