Toss sliced butternut squash and fennel with olive oil and season with kosher salt and black pepper; roast at 400º F until tender. Toss with toasted bread cubes, chopped parsley, red wine vinegar, and olive oil.
Don’t waste bread left from a party. Slice it into cubes, and use it to make a hearty winter panzanella.
Ngoc Minh Ngo