Winter Squash Panzanella with Miso Citrus Dressing

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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.