Panzanella salad with pumpkin and salami

Ingredients:

• 4.5 cups peeled and diced butternut squash (about 700g)
• 1/4 cup olive oil
• Salt and ground black pepper
• 4 1/2 cups cubed olive bread (or other thick-crust bread)
• 100 g hot salami, cut into 1.5 cm cubes
• 1 small head of fennel, halved and then finely chopped, and 1/2 cup fennel greens
• 1 celery stalk, finely chopped
• 1 cup chicken broth
• 3 tablespoons red wine vinegar
• 340 g canned roasted red bell peppers, chopped (no juice)
• 2 tablespoons chopped fresh marjoram or oregano
• 2/3 cup coarsely grated Eixago cheese (about 60 g)

Preparation:

1. Preheat oven to 220°C. Grease a baking sheet with 1 tablespoon of olive oil and place the pumpkin on it; season with salt and pepper.
   
   Bake until the pumpkin is tender and golden brown, about 20 minutes (stir halfway through). Transfer to a plate and let cool. Place the bread on a baking sheet and bake until slightly toasted, 8 to 10 minutes; transfer to a large bowl.
2. Meanwhile, heat the remaining 3 tablespoons of olive oil in a large skillet over medium heat. Add the salami and cook until browned, about 5 minutes. Using a slotted spoon, remove the salami cubes from the skillet to a plate lined with paper towels, reserving the cooking juices.
3. Add the chopped fennel and celery to the skillet and cook, stirring, until softened and toasted, about 10 minutes. Add the chicken broth, wine vinegar, 1/2 teaspoon salt, and a couple of grinds of pepper; cook, stirring, until the liquid has reduced slightly, about 3 minutes. Remove from the heat and stir in the preserved peppers and marjoram.
   
   Pour the mixture over the bread and let it soak for 2 minutes. Add the pumpkin and salami and mix well. Garnish each panzanella with Asiago cheese and fennel fronds.