Ingredients

For the croutons:
1/4 cup unsalted butter
2 teaspoons finely chopped garlic
2 teaspoons finely chopped fresh thyme
6 cups day-old bread, crust removed, cubed
6 tablespoons finely grated Parmesan, plus more for garnish
Salt and freshly ground black pepper

For the salad:
1 small red onion, sliced thinly lengthwise
3 tablespoons sherry vinegar

Gray salt
4 cups peeled, seeded, and diced butternut squash (1/2-inch dice)
1/2 cup plus 1 1/2 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh sage
Freshly ground black pepper
1/2 pound Brussels sprouts, ends trimmed, then quartered
1/2 cup fresh Italian parsley leaves

Instructions

Preheat oven to 400 degrees F.

Melt the butter in a large skillet over moderate heat and cook until it foams. Add the
garlic and thyme, and immediately add the bread cubes. Toss to coat well. Add most of the
grated cheese and stir. Transfer bread to a baking sheet and sprinkle with the remaining
cheese and salt and pepper and gently toss again while still warm to melt the cheese. Bake
stirring once or twice, until the croutons are crisp and lightly colored on the outside
but still soft within, about 10 to 15 minutes. Set aside and let cool.

Soak the sliced onion in the sherry vinegar and a pinch of salt for about 15 minutes. Set
aside.

Toss the squash with 1 1/2 tablespoons of the olive oil, sage, salt, and pepper. Arrange
in a single layer on a baking sheet and bake until the squash is tender and lightly
caramelized, about 15 to minutes. Let cool.

Bring a large pot of salted water to a boil. Add the quartered Brussels sprouts and cook
until tender but retain a touch of crispness, about 1 1/2 minutes, and drain.

Into the reserved red onions and vinegar, whisk in remaining 1/2 cup olive oil. Season
with pepper.

In a large bowl combine the roasted squash, croutons, and Brussels sprouts. Add the
vinaigrette and toss. Add the parsley leaves and toss again. Taste and adjust the
seasoning. Garnish with grated Parmesan and serve immediately.

Chef note: "Soaking the onion briefly in sherry vinegar--sometimes called blooming the
onion--mellows the raw onion taste."