Squash, Blue Cheese + Garbanzo Panzanella - Ends + Stems with Chef Alison

Ingredients

• 2 cups Kabocha Squash (or other orange winter squash)
• 1 15-ounce can Garbanzo Beans
• 1 ⁄ 4 cup Extra Virgin Olive Oil (divided, plus a few drizzles)
• 1 ⁄ 2 teaspoon Kosher Salt (divided, possibly more to taste)
• 4 cups Italian Bread (½ a loaf - day or 2 old is perfect)
• 1 ⁄ 4 teaspoon Black Pepper (optional, plus a pinch)
• 1 head Radicchio
• 4 cups Arugula (or spring mix greens)
• 1 English Cucumber
• 1 Apple
• 1 Fennel Bulb
• 4 ounces Blue Cheese
• 1 teaspoon Dijon Mustard
• 1 teaspoon Honey
• 4 Tablespoons Balsamic Vinegar