Serves 2 very hungry individuals
For the croutons:
2 tbsp salted butter
2 teaspoons finely chopped garlic
2 teaspoons dried thyme - original recipe calls for fresh thyme
4 slices of toasted bread and chopped into 1inch cubes
1/4 cup grated gruyere cheese - recipe calls for parmesan
Salt and freshly ground black pepper
For the salad:
1 small red onion, sliced thinly lengthwise
2 tbsps red wine vinegar - recipe calls for sherry vinegar
Kosher sea salt
4 cups peeled, seeded, and cubed butternut squash
1/2 cup of olive oil
1 tablespoon chopped fresh sage
Freshly ground black pepper
3 cups of quartered Brussels sprouts
3 tbsps of chopped coriander
- Preheat oven to 400°F.
- For Croutons - Melt the butter in a large skillet over moderate and add the garlic and thyme, and immediately add the bread cubes. Toss to coat well. Add most of the grated cheese and stir. Transfer bread to a baking dish and sprinkle with the remaining cheese and salt and pepper and gently toss again while still warm to melt the cheese. Bake stirring once or twice, until the croutons are crisp, about 10 to 15 minutes. Set aside and let cool.
- Soak the sliced onion in vinegar and a pinch of salt for about 15 minutes. Set aside.
- Toss the squash with 1 1/2 tablespoons of the olive oil, sage, salt, and pepper. Arrange in a single layer on a baking sheet and bake until the squash is tender and lightly caramelized, about 15 to minutes. Let cool.
- Add the quartered Brussels sprouts to a pot of boiling water and cook until tender, about 1 1/2 minutes, and drain. Be careful to leave it a bit crispy.
- Into the reserved red onions and vinegar, whisk in remaining 1/2 cup olive oil. Season with pepper.
- In a large bowl combine the roasted squash, croutons, and Brussels sprouts. Add the vinaigrette and toss. Garnish with cilantro. Taste and adjust the seasoning. Serve immediately.