The classic Italian bread salad called "panzanella" is usually made with fresh summer garden vegetables, but this winter version uses butternut squash and brussels sprouts.

Ingredients:
8 cups of day-old bread
1/3 cup grated parmesan cheese
Butternut squash
Brussels sprouts
1 red onion
4 cloves of garlic
1 Tbs fresh thyme
Fresh lemon juice
Salt, pepper, olive oil
Pinch of red pepper flakes (optional)
Fresh mozzarella cheese (optional)

Procedure:
Pre-peeled and cut butternut squash can be used, but it will need to be cut into smaller cubes. Also slice an equal amount of brussels sprouts in half through the core.

Add them both to a large mixing bowl and add the rough-chopped red onion, 2 minced cloves of garlic, the fresh-chopped thyme, salt and pepper to taste and then a good splash of olive oil.

Toss everything to coat, lay it all out in a single layer on a baking tray and then place the tray into a preheated 400-degree oven.

For the bread part of the salad, combine the 1-to-2-inch-cubed, day-old bread with another 2 minced garlic cloves, 1/3 cup grated parmesan cheese, a good crack of black pepper and 1/3 cup of extra virgin olive oil. Toss everything to coat and spread it out on a baking tray as well.

Stir the bread around once in a while as it is toasting and it will be a light golden brown when it's done. Stir the vegetables around as well, and the vegetables will take around 30-40 minutes to roast. Let everything cool down to room temperature.

Combine it all in a mixing bowl and add a little more olive oil, a good squeeze of fresh lemon juice, an optional pinch of red pepper flakes, some optional cubed fresh mozzarella cheese and a little more grated parmesan cheese and toss everything to coat.