Justin made the most wonderful cold-weather warm-belly dish last night, & he gave me the recipe to share.
Winter Squash Panzanella with Miso Citrus Dressing
2 delicata, 1 butternut. Mix of delicata and butternut squash. Toss with olive oil, smoked onion powder and togarashi spice blend. Roast 400 degrees for 25 min.
1 head of Kale. Prep kale. Remove stem, mix with juice of ½ lemon, salt and olive oil. Massage the kale.
Miso citrus dressing prep: Heat 1/3 cup sake, 5 tablespoons mirin, 1 tablespoon white sugar. Heat for 8-10min. Turn off heat, add 1.5 tablespoons of white miso and put back on heat. Heat to miso fully mixed in and begins to caramelize. Take off heat. Add 1 teaspoon of orange zest.
Make croutons. Toast 2 cups of bread cubes with olive oil and salt until toasted.
4 dried apricots in hot water for 10mins. Drain then finely chop. .
Toast ¼ cup pine nuts
Finish dressing: 1.5 tablespoon of miso glaze with, 1 oz lemon join and 4 tablespoon olive oil.
Final Steps:
o Mix squash, kale, croutons, apricots, pine nuts, 1/8 cup pomegranate seeds
o Add dressing
o Grate pecorino cheese and toss everything together.