Ingredients:
4 cups day old Italian bread, cut into 1-inch cubes
Sea salt and freshly ground black pepper to taste
1 pound butternut squash, turnips and/or parsnips, peeled and cut into 1-inch pieces
1 pound Brussels sprouts, quartered, ends trimmed
3 tablespoons butter
1 small shallot, minced
2-3 tablespoon fresh lemon juice
1 teaspoon maple syrup
½ small red onion, thinly sliced
Shaved Parmesan cheese, for garnish

Directions:
1. Preheat oven to 425 degrees F. Place one oven rack in top third of the oven, and the other rack on the bottom third.
2. Toss the bread cubes with 2 tablespoons olive oil on a rimmed baking sheet and generously season with salt and pepper. Spread out in a single layer. On another sheet pan, do the same thing with the squash, parsnips and/or turnips, and the Brussels sprouts using another 2 tablespoons olive oil.
3. Place the bread on the top rack and the vegetables on the bottom rack of the oven. Bake the bread for about 12 minutes, shaking the pan once during the cooking. When done, place in a large bowl and sea aside.
4. Let the vegetables cook for 20 minutes undisturbed, then use a spatula to toss and flip over. Cook for another 5 minutes, until the vegetables are tender.
5. While the bread and vegetables are roasting, make the vinaigrette. In a saucepan, melt the butter over medium-low heat. Add the shallots and stir to coat. Cook, stirring periodically, until the butter begins to take on a golden brown color and nutty aroma, about 5 minutes. Take care to not let the butter burn.
6. When browned, remove the butter from the heat and whisk in the remaining 3 tablespoons olive oil, lemon juice, and syrup. Season with salt and freshly ground black pepper.
7. Pour half the dressing over the bread cubes, tossing to coat. When the vegetables are done, add them to the bowl along with the sliced onions. Toss everything together with the remaining dressing and garnish with shaved Parmesan cheese. Season to taste with salt and freshly ground pepper, and more lemon juice, if needed. Serve at room temperature.

Serves 4