Winter panzanella

Panzanella, in the summer, is a lovely tomato-bread salad, made with capers and olive oil and lemon and is a great way to use up both tomatoes and stale bread.

Obviously there are no good tomatoes this time of year.

So this is a winter panzanella, with roasted butternut squash, stale bread, red onion, olive oil, and red wine vinegar. That's basically the recipe, too: combine roasted diced squash, any kind (or pumpkin) with stale bread cubes and some sliced red onion. Combine the olive oil and red wine vinegar (you don't need a lot, maybe 1 tablespoon oil and 2 tablespoons vinegar for a big bowl) and pour over. Mix well and let sit for a bit.  Serve at room temperature.