Butternut Croutons

Ingredients

• 3 cups bread fresh peasant-style cubed
• 1.5 pounds butternut squash peeled cut into 1/2-inch pieces 4 cups
• 1.5 tablespoons brown sugar dark
• 2 tablespoons sage fresh chopped
• 3 tablespoons olive oil 
• 1.5 teaspoons salt 
• 9 ounces shallots quartered
• 0.8 teaspoon pepper white freshly ground

Equipment

• bowl
• baking sheet
• oven
• whisk

Directions

1. Preheat oven to 40
2. Arrange bread cubes on a baking sheet, and bake at 400 for 10 to 12 minutes or until lightly browned and toasted. Set aside to cool slightly. Increase oven temperature to 45
3. Mound squash and shallot in the center of a rimmed baking sheet.
4. Whisk together salt and next 3 ingredients in a small bowl.
5. Pour over mounded squash and shallot, and toss to coat.
6. Spread vegetables in a single layer on the sheet, using 2 sheets if necessary.
7. Roast at 450 for 20 minutes or until tender when pierced. Shake the sheet halfway through cooking. Toss warm squash in a bowl with reserved croutons and sage.
8. Spread on a heated platter, and cover to keep warm until ready to serve.