Preheat your oven to 425°F (220°C). In a mixing bowl, whisk together extra-virgin olive oil, grated Parmesan cheese, fresh rosemary, granulated garlic, kosher salt, and coarse ground black pepper. Toss the cubed butternut squash and sliced red onion in half of this mixture, ensuring they’re well coated, then spread them evenly on a baking sheet. Roast in the oven for 15-17 minutes until golden and tender.

While the veggies roast, coat the sourdough bread chunks with the remaining oil mixture in the same bowl. After 15-17 minutes, push the roasted butternut squash and red onion to one side of the baking sheet. Place the sourdough on the other side to roast for an additional 15 minutes, allowing it to become golden and slightly crispy for the Autumn Panzanella Salad.

In a small bowl, whisk together balsamic vinegar, honey, Dijon mustard, minced garlic, kosher salt, and black pepper until combined. Slowly drizzle in some extra-virgin olive oil while whisking continuously until the vinaigrette is emulsified and creamy.

Wash and dry the lacinato kale, then remove the tough stems and ribs. Slice the kale into thin ribbons and place them in a mixing bowl. Drizzle a little olive oil and sprinkle a pinch of salt over the kale. Massage the leaves gently with your hands for 2-3 minutes, until they’re tender, dark green, and fragrant.

On a large serving platter, lay down the massaged kale as the base. Top it with the roasted butternut squash and red onion mix, adding the crispy sourdough pieces, toasted hazelnuts, and Castelvetrano olives. Drizzle the tangy balsamic vinaigrette generously over the top and finish with shavings of Parmigiano-Reggiano cheese and freshly cracked black pepper.