Preheat your oven to 425°F (220°C). In a large bowl, combine olive oil, grated Parmesan, chopped rosemary, garlic, salt, and black pepper. Toss the butternut squash cubes and red onion slices with half of this mixture until they’re well coated. Spread them out on a baking sheet and roast for 15-17 minutes, until the squash is golden and tender.

In the same bowl, add the day-old sourdough bread chunks with the remaining oil mixture, tossing to coat. Push the roasted veggies to one side of the baking sheet to create space, then spread the bread on the other side. Return the baking sheet to the oven and roast for an additional 15 minutes, watching for the bread to become crispy and golden.

While the veggies and bread roast, whisk together balsamic vinegar, honey, Dijon mustard, grated garlic, salt, and pepper in a small bowl. Gradually drizzle in extra-virgin olive oil while whisking continuously until the dressing is emulsified and slightly thickened. Set it aside until you're ready to dress the salad.

As the roasting completes, prepare the lacinato kale. Remove the tough stems and cut the leaves into ribbons. Place the kale in a bowl and drizzle with a little olive oil and a pinch of salt. Massage the kale gently with your hands until it wilts slightly and softens.

On a serving platter, layer the massaged kale, roasted butternut squash, red onion, and crispy sourdough. Drizzle the balsamic dressing over the top, ensuring it gets evenly distributed. Sprinkle the toasted hazelnuts and olives over the salad for an extra crunch, and finish with shaved Parmesan cheese.

Allow the assembled Autumn Panzanella Salad to sit for about 30 minutes at room temperature to let the bread absorb the dressing.