I few weekends ago I met up with six other bloggers on Fox Island. We spent our time together hanging out by the fire, cooking, exploring the nearby beaches and towns, and catching up. We also styled and photographed a cocktail hour, a dinner, and a brunch and we’re each sharing a recipe from the weekend over the next month or so. Keep an eye out for Shelly’s Roasted Grape Crostini with Chevré and Rosemary, Krissy’s Smokey Aubergine Spread, Trisha’s Shakshuka with Chevré and Fresh Herbs, and Natalie’s Coconut French Toast with Poached Apples and Pecans. I made this Fall Panzanella with Roasted Squash and Creamy Lemon Pepper Dressing to go with Alanna’s Golden Vegetable Chickpea Minestrone with Lemon Parsley Oil and Eva’s Apple Bread Pudding with Caramel Drizzle. The whole weekend was made possible by La Brea Bakery who generously sponsored the event. It was so fun to taste all the different breads and to learn about the baking process. For example, they’ve been using the same starter since 1989 and every loaf rises for at least 24 hours. I think the cranberry walnut loaf was my favorite, but the sesame semolina loaf that I used for this panzanella was equally great. It has a crispy crust and soft, flavorful inside that holds up well…perfect for toasting and serving in a salad. Oh and did I mention how amazing it was to sit by the fire, listening to the sound of the rain, with the smell of freshly baked bread wafting through the cabin? Well, it was amazing! Keep reading for the recipe…

*This post was sponsored by La Brea Bakery. Thank you for supporting my work by supporting my sponsors. All thoughts and opinions are my own.

Fall Panzanella with Roasted Squash and Creamy Lemon Pepper Dressing

Serves 4-6


1 acorn squash

1 tablespoon olive oil

1/2 teaspoon salt

2 heads frisee

leaves from one bunch celery

2 cups shaved brussel sprouts

6 tablespoons crème friache

2 tablespoons olive oil

2 teaspoons honey

4 tablespoons lemon juice

2 cloves garlic, crushed

1 teaspoon freshly cracked black pepper

generous pinch of salt

3 thick slices La Brea Sesame Semolina Bread

olive oil for frying

parmesan cheese to garnish


Preheat the oven to 425­­° F. Line a baking sheet with parchment and set aside. Cut the acorn squash in half. Using a spoon, scoop out and discard the seeds. Cut the squash into ½-inch thick semi-circles. Cut each semi-circle in half again. Toss the squash with the olive oil and salt and roast in the oven for 30-40 minutes. Remove from the oven and allow to cool.

Meanwhile prepare the dressing. Combine the crème fraiche, olive oil, honey, lemon juice, garlic, pepper and salt in a small bowl and whisk until smooth. Set aside.

To make the croutons, heat a skillet over medium heat. Add a generous glug of olive oil and toast the bread until golden brown and crispy on both sides, adding more oil as necessary. Transfer to a cutting board. Once cool enough to handle, cut or tear into 1-inch cubes.

Tear the leafy greens from the frisee and add to a bowl with the celery leaves, shaved brussel sprouts and croutons.

Dress the salad and top with finely grated parmesan.