"Roasted butternut squash, sage, and hazelnut autumn panzanella salad with brown butter vinaigrette. This dish would be perfect on your Thanksgiving Table. Squash is roasted in the oven, and then mixed with vinegar infused red onions, crisp bits of toasted bread, crunchy salted hazelnuts, herby and bright pan fried sage, and hearty kale which is then mixed with a brown butter vinaigrette which gives it a lovely warm nutty flavor. The book has a panzanella salad for every season which is so fun. Fall is my favorite season so I had to try this one. What’s your favorite season? Loved this recipe from Salt, Fat, Acid, Heat by @ciaosamin and this is for my #rainydaybitescookbookclub. . . . . #saltfatacidheat #cookbook #cookbookclub #eater #huffposttaste #food52 #f52grams #feedfeed #onmytable #foodstyling #foodphotography #foodwinewomen #buzzfeedfood #myopenkitchen #cookit #realsimple #forkyeah #mywilliamssonoma #myamazonkitchen #entertaining #shareyourtable #panzanella #salad #butternutsquash #thenewhealthy #vegetarianfood #hazelnuts #saladlover"