1pound winter squash, butternut, kabocha, acorn, etc.
Olive oil to coat vegetables
Salt
1yellow onion, diced
3tablespoonsolive oil
2clovesgarlic,minced
1poundlacinato kale, spinach, turnip or dandelion greens,chopped
2tablespoonsfresh sage,minced
2 to 4cupsstale bread, cubed
4 to 6ouncescanned tuna or other fish,oil reserved
1/4cupsherry, white wine or balsamic vinegar
black pepper, to taste
Instructions
Preheat oven to 375°F. Trim the tops off the beets. Peel and cube the squash. Coat with olive oil and salt well. Wrap the beets in foil and arrange the squash in one layer on a baking sheet. Roast for 45 minutes, or until each vegetable is tender; beets might take a bit longer than the squash.
Meanwhile, saute the onion in the olive oil until soft. Add the garlic and chopped kale. Let this cook until the kale is wilted and soft, maybe 5 minutes. Mix in the sage and turn off the heat.
When the beets and squash are ready, let them cool a bit before adding them, the onion-kale mix, the bread cubes and the canned fish with its oil to a large bowl. Add black pepper and vinegar to taste. You might want even more olive oil -- I do -- but that's your call.
Notes
Your panzanella will keep for a few days in the fridge. The bread gets soft over time though. I like to take it out of the fridge an hour before serving, so it's not so cold.