Ingredients

Half loaf of artisan bread, cut into 1 inch cubes

1 small butternut squash cut into 1 inch cubes

1 lb of brussels sprouts cut into halves

2 shallots, minced

1/2 cup olive oil

1/4 cup red wine vinegar

4-5 fresh sage leaves, chopped

Salt

Pepper

Good hard cheese (manchego, parmesan)

Preparation

  1. Preheat the oven to 400 degrees
  2. Toss bread with some salt, pepper and olive oil and put bread cubes on a baking sheet 3. Toss squash and brussels sprouts with olive oil and sage and place on another baking sheet
  3. Toast bread for 10 minutes in oven and take out to cool
  4. Bake sprouts and squash 20 minutes (or until soft)
  5. Whisk together olive oil and red wine vinegar with some salt and pepper to taste
  6. Line two wide soup bowls with toasted bread
  7. Layer vegetables on top
  8. Sprinkle chopped shallots over the vegetables
  9. Top each with vinaigrette
  10. Shave cheese on top to your liking