Roasted Squash Panzanella with Crispy Ciabatta

• 1
  large squash
  (red kuri, delica, crown prince or butternut), deseeded and cut into wedges
• 6
  garlic cloves
  peeled and lightly crushed
• 4
  rosemary sprigs
• olive oil
• 200
  g
  stale sourdough
  torn into chunks
• handful of sage
  leaves only
• 400
  g
  jarred butter beans
  drained and rinsed
• 125
  g
  mozzarella
  drained and torn
• salt and freshly ground black pepper

BROWN BUTTER VINAIGRETTE

• 75
  g
  unsalted butter
• 1
  small shallot
  very finely chopped
• 1
  tsp
  Dijon mustard
• 2
  tsp
  honey
• 1
  tbsp
  white wine vinegar

1. Preheat the oven to 160°C fan / 350°F / gas mark 4.
2. Place the squash wedges, crushed garlic and rosemary on a baking tray. Drizzle generously with olive oil and season with a pinch of salt and freshly ground black pepper. Toss with your hands so everything is evenly coated and nestle the garlic and rosemary into the squash curves. Roast for 25 minutes, until the edges begin to caramelise.
3. While the squash starts roasting, toss the torn sourdough with a splash of olive oil and a little salt and pepper in a mixing bowl, making sure the pieces are well coated. Remove the tray from the oven after 25 minutes and tuck the bread pieces into the gaps between the squash. Return to the oven for another 10–15 minutes, until the squash is deeply golden at the edges and the bread is crisp. At this point you can discard the roasted garlic and rosemary if you prefer, as they will have infused plenty of flavour.
4. Meanwhile, make the brown butter vinaigrette. Melt the unsalted butter in a small frying pan over low heat. Let it foam and bubble, swirling the pan occasionally; within 3–4 minutes the milk solids underneath will turn golden and the butter will take on a nutty aroma. Add the finely chopped shallot and continue to cook for 2–3 minutes, still swirling, until the butter deepens to a rich brown—watch closely so it does not burn. Remove from the heat, then whisk in the Dijon mustard, honey, white wine vinegar and a good pinch of salt. Taste and adjust seasoning as needed.
5. Heat a generous splash of olive oil in a small frying pan over medium-high heat. Once hot, fry the sage leaves for 20–30 seconds until crisp and bright. Use a slotted spoon to transfer them to kitchen paper to drain and cool.
6. To assemble, arrange the roasted squash, toasted sourdough and butter beans on a serving platter. Tear the mozzarella over the top. Drizzle the brown butter vinaigrette evenly across the salad. Scatter the crispy sage and finish with a generous crack of black pepper. If the vinaigrette has thickened, whisk in a teaspoon or two of water to loosen it before dressing. The vinaigrette will keep in the fridge for a week or two; bring it back to room temperature and give it a quick whisk before using.