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.)