By Pasha Milburn

Adapted from Deb Perelman (

Been a tad over-enthusiastic regarding your bread consumption and ended up with enough sourdough to start a bakery? This recipe, an Autumnal riff on the Italian panzanella (bread and tomato salad), is a great way to use up leftover bread and is easily customisable to whatever veg is in season. Serves 4 as a side, or 2 as a main meal. 


• 4-5 slices stale bread cut into bite-sized chunks (including crusts)
• 2 cloves garlic chopped finely
• 2 tsp dried thyme
• 50g unsalted butter (substitute with olive oil for vegan)
• 50g grated parmesan cheese (omit for vegan)

• 600-700g butternut squash or pumpkin cut into bite sized chunks
• 1 1/2 tbsp olive oil
• 1 tbsp dried or fresh sage
• 400g Brussels sprouts, trimmed and sliced in half
• 1 medium red onion, thinly sliced
• 4 tbsp sherry vinegar
• 100ml olive oil 
• 50g walnuts, toasted and chopped (optional)
• Handful of flat-leaf parsley, finely chopped
• Salt and pepper 


1. Pre-heat oven to 200 degrees Celsius.

2. Heat butter in a non-stick frying pan until it starts to foam. Add the garlic, thyme and bread cubes and mix together.

3. Turn off the hob and stir 3/4 of the grated parmesan into
the bread mixture to slightly melt.

4. Add this crouton mix to a lined baking sheet, and sprinkle with remaining cheese.

5. Add salt and pepper to taste. 

6. Cook in oven for 10-15 mins, or until the croutons are crisp and golden on the edges. Let cool while you prepare the other elements. 

7. Meanwhile, toss cubed squash with 1 ½ tbsp. olive oil, sage, salt and pepper. Place in oven to roast for 20 mins. 

8. After squash has been roasting for 20 mins, add the prepared Brussels sprouts to the same tray. Roast Brussels sprouts with squash for another 12-15 mins, or until the sprouts are tender and the squash is caramelised. 

9. While veg is roasting, add finely sliced red onion to a medium bowl, and mix with 4 tbsp. sherry vinegar and a pinch of salt. Leave for at least 15 mins.

10. Combine croutons, squash, Brussels sprouts, toasted walnuts and flat-leaf parsley in a large bowl. 

11. Slowly whisk in 100ml olive oil to the onion/sherry mixture to make a dressing, pouring this over the salad and mixing well. Season with salt and pepper to taste and eat immediately! 

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