Panzanella with Delicata Squash & Burrata

What You Get

Radicchio

Delicata squash

Baguette

Burrata cheese

Toasted almonds

Roasted scallion vinaigrette

Pre-washed baby arugula

What You'll Need

Olive oil

Salt and freshly ground pepper

Step 1

Preheat the oven to 425°F. Line 2 sheet pans with parchment or foil.

Step 2

Remove the outer leaves from the radicchio, and cut the radicchio into 4 to 6 wedges, including the core. Wash the squash and cut in 1/2 length wise. Remove the seeds and cut the delicata into wedges. In a large bowl, combine the radicchio and squash, drizzle with 1 tablespoon olive oil, season with ½ teaspoon salt, and toss to coat. Arrange on one of the prepared pans and roast until the squash is tender and the radicchio is golden, about 20 minutes.

Step 3

Meanwhile, tear or slice the baguette into bite-size pieces (you should have about 6 cups). Toss them in the same bowl with 2 tablespoons of olive oil, and season with salt and pepper. Pile the bread cubes on the other pan. Transfer the pan to the oven and toast until golden but still a little soft, 10 minutes.

Step 4

Meanwhile, drain the burrata and cut or tear it into 3 portions. Drizzle with olive oil and sprinkle with salt and pepper. Set aside and let come to room temperature. Roughly chop the almonds.

Step 5

When the vegetables and bread are ready, return them to the large bowl. Drizzle with about ⅓ cup of the vinaigrette and turn to coat. Separate the radicchio leaves into smaller pieces. Fold in the arugula and almonds last. Season to taste with salt and pepper.

Step 6

Heap the panzanella on plates, place the burrata on top, and serve.