Autumn panzanella (roasted squash, sage, and hazelnut) from Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking (page 232) by Samin Nosrat

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Buttermilk-marinated roast chicken

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Lonion on May 08, 2023

    Cozy, rich, delicious

  • anya_sf on December 22, 2020

    I made sort of a cross between this and the Winter panzanella, using roasted squash, roasted red onion (not raw), hazelnuts, arugula (no one likes kale), and roquefort cheese (no sage). It was delicious. The croutons that sat longer were better, as the other ones were fairly crunchy. Next time I will try regular vinaigrette instead of browned butter, as I think it might coat everything more evenly.

  • LittleTex on September 23, 2020

    A process-oriented, multi-component recipe with delicious results. Well worth making. I reduced the amount of macerated red onion to just a sprinkle (I have a hard time with raw onion); also used less bread than called for. Very hearty, could almost make a meal by itself.

  • Beebopalulu on December 03, 2019

    Very nice flavours. Used swiss chard instead of kale due to availability.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.