In the Cucina with La Gazzetta: Autumn Panzanella
This month marks the one-year anniversary of our “Cucina” column and we hope you have been enjoying it! In this column we share the cuisine and r...
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Ingredients
- 3 T. Red wine vinegar
- 1 T. Balsamic vinegar
- 2 T. Maple syrup
- 2 tsp. Dijon mustard
- ½ C. Extra-virgin olive oil
- Salt
- freshly ground black pepper
- ½ Small red onion - thinly sliced vertically
- 1 Small butternut squash - peeled, cubed and seeded (½-inch cubes)
- 2 T. Extra-virgin olive oil
- 1-2 C. Brussels sprouts leaves or shredded Brussels sprouts
- 1 Container (5-oz.) baby arugula
- ½ C. Freshly grated Parmesan cheese
- ¼ C. Pumpkin seeds - toasted if desired
- Whole-Grain Croutons with Thyme
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