Roasted Butternut Squash Panzanella

https://www.tasteofhome.com/recipes/roasted-butternut-squash-panzanella

Total time: Prep: 25 min. Bake: 45–60 min.
Yield: 8 servings

4 cups cubed sourdough bread
5 Tb. olive oil, divided
1 medium butternut squash, about 3 pounds, peeled and cut into 1” cubes
1/2 tsp each of salt, ground ginger, ground cumin, pepper
1 cup salted shelled pumpkin seeds (pepitas)
1 cup dried cranberries
4 shallots finely chopped (1/2 cup)
Dressing (recipe below)

  • Preheat oven to 425°.
  • Place bread cubes in 15x10x1 in. baking pan.  Toss with 2 Tb oil and bake 10-15 minutes or until toasted, stirring twice.
  • Place squash into same pan (reserve bread cubes). Mix seasonings and remaining 3 Tb oil;drizzle over squash and toss to coat.  Roast 35-45 min. or until tender and lightly browned, stirring occasionally.
  • In a large bowl, combine bread cubes, squash, pumpkin seeds, cranberries, and shallots.  
  • Drizzle with this dressing and toss to combine:

1/3 cup red wine vinegar
1/4 cup maple syrup
2 Tb.  prepared horseradish
1/2 tsp salt 
1/2 tsp pepper
1/4 tsp dried rosemary, crushed
1/4 cup olive oil 

  • In a small saucepan, combine the first six ingredients; heat through, stirring to blend
  • Remove from heat; gradually whisk in oil until blended.
  • Then pour 1/2 cup of dressing over the salad and toss to combine.
  • (Save remaining dressing for another use.)

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