Winter Panzanella - PCOS-Friendly Recipe

Preheat the oven to 400 ºF.

Melt the butter in a large pan set over medium heat. Cook it until it foams, and then add the garlic and thyme. Immediately add the cubed bread, tossing well to coat.

Add 6 tablespoons of the Parmesan cheese to the pan and stir.

Transfer the bread mixture to a baking sheet and sprinkle with the remaining 2 tablespoons of Parmesan.

Bake the bread mixture until the croutons become crisp, about 10 minutes. Remove them and set them aside while you prepare the dressing.

Combine the sherry vinegar and the onions in a small bowl with a pinch of salt and let sit for 15 minutes.

Toss the squash with 1 1/2 tablespoons of the olive oil and the chopped sage. Season with salt and pepper to taste. Arrange the butternut squash in a single layer on a baking sheet and bake until the squash is tender and lightly caramelized, about 15 minutes. Let cool.

Bring a large pot of salted water to a boil. Add the quartered Brussels sprouts and cook them until tender, about 2 minutes. Remove and drain.

Whisk the remaining olive oil into the red onion mixture.

In a large bowl combine the croutons, roasted squash and Brussels sprouts. Add the onions and vinaigrette and toss well.