Warm Butternut Squash Salad

Preheat the oven to 400°F.

Toss the bread cubes with a pinch of salt and 1 tablespoon of the olive oil. Arrange the cubes on a rimmed baking sheet and put into oven. Bake, stirring occasionally, for 10 minutes, or until cubes are evenly browned.

Toss the squash, dried sage, 3 tablespoons of olive oil and a generous pinch of salt, and arrange on a second rimmed baking sheet. Bake squash for 15 minutes or until it begins to caramelize.

While the bread and squash are in the oven, combine the shallots, vinegar, olive oil and salt and pepper to taste. Mix well and set aside.

Combine the bread cubes, roasted vegetables and dressing in a large bowl. Garnish with grated Parmigiano-Reggiano if you like.