Ingredients

3/4 pound diced butternut squash (about 2 cups)

1/2 pound Brussels sprouts, trimmed and halved lengthwise

1 cup halved cherry tomatoes

4 tablespoons plus 1 teaspoon extra virgin olive oil, divided

Kosher salt and freshly ground black pepper

1/4 cup diced pancetta

1 tablespoon chopped fresh sage

1 tablespoon red wine vinegar

1 teaspoon Dijon mustard

1 teaspoon maple syrup

2 cups croutons, store-bought or homemade

4 cups arugula

Chef notes

What's better than a warm, bread salad on a crisp autumn night? Well, one that features fall ingredients, such as squash, sprouts, sage and maple syrup. This is a family favorite to serve during the months before winter.

Preparation

Preheat an oven to 400°F.

In a large bowl, stir together the butternut squash, Brussels sprouts, tomatoes and 1 tablespoons of the olive oil, and season with salt and pepper. Spread the vegetables out on a baking sheet and roast until browned and fork-tender, about 30 minutes.

Meanwhile, in a small fry pan over medium-high heat, warm the 1 teaspoon olive oil. Add the pancetta and cook, stirring occasionally, until lightly crisp, about 4 minutes. Add the sage and cook for 1 minute more. Transfer to a paper towel–lined plate.

In a small bowl, whisk together the vinegar, mustard and maple syrup. Slowly whisk in the remaining 3 tablespoons olive oil and whisk until slightly thickened. Season to taste with salt and pepper.

To serve, transfer the roasted vegetables to a serving bowl. Add the croutons and arugula and toss with as much dressing as you like. Sprinkle with the pancetta mixture, season to taste with salt and pepper and serve.

Siri Daly's Autumn Panzanella