By Stephanie K

Butternut Squash and Brussels Sprouts Panzanella - Lidia

Ingredients

6 servings

1 poundbrussels sprouts

trimmed and halved

1butternut squash

small, quartered, seeded, and cut into 1-inch chunks

¾ cupextra virgin olive oil

2 teaspoonsfresh thyme

chopped

kosher salt

freshly ground black pepper

½ cupdried cranberries

10 ounceswhole-grain bread

day-old, tough crusts removed, cut into 1-inch cubes

½ cuptoasted chopped walnuts

¼ cupbalsamic vinegar

or cider

6 cupsbaby kale

loosely packed, optional

Instructions