Name: Butternut Squash Panzanella Salad
Prep time: 25 min
Cook time: 25 min
Yield: 8
Ingredients: 6 cups cubed day-old French bread (bite-sized cubes) -; 3 tablespoons olive oil -; 1/2 teaspoon chili powder -; 1/4 teaspoon salt -; Salad: -; 4 cups cubed peeled butternut squash (1-1/2-inch cubes) -; 1-1/2 cups sliced fresh mushrooms -; 1/2 cup olive oil, divided -; 1/2 teaspoon salt, divided -; 1/2 teaspoon pepper, divided -; 6 cups fresh arugula or fresh baby spinach -; 6 tablespoons sherry vinegar -; 3 shallots, thinly sliced -; 1/2 cup salted roasted almonds -; 6 tablespoons crumbled goat cheese -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Butternut Squash Panzanella Salad

1. 6 cups cubed day-old French bread (bite-sized cubes) -

2. 3 tablespoons olive oil -

3. 1/2 teaspoon chili powder -

4. 1/4 teaspoon salt -

5. Salad: -

6. 4 cups cubed peeled butternut squash (1-1/2-inch cubes) -

7. 1-1/2 cups sliced fresh mushrooms -

8. 1/2 cup olive oil, divided -

9. 1/2 teaspoon salt, divided -

10. 1/2 teaspoon pepper, divided -

11. 6 cups fresh arugula or fresh baby spinach -

12. 6 tablespoons sherry vinegar -

13. 3 shallots, thinly sliced -

14. 1/2 cup salted roasted almonds -

15. 6 tablespoons crumbled goat cheese -

How to cook deliciously - Butternut Squash Panzanella Salad

1. Stage

Preheat oven to 400°. Toss bread cubes with oil, chili powder and salt. Spread evenly in an ungreased 15x10x1-in. baking pan. Bake bread until golden brown, about 5 minutes. Transfer to a large bowl; cool.

2. Stage

In another large bowl, combine squash and mushrooms. Add 2 tablespoons oil, 1/4 teaspoon salt and 1/4 teaspoon pepper; toss to coat. Transfer to a greased 15x10x1-in. baking pan. Roast until tender, 20-25 minutes, stirring occasionally.

3. Stage

Add arugula and squash mixture to toasted bread. In a small bowl, whisk together vinegar, shallots, and remaining oil, salt and pepper. Drizzle over salad; toss gently to combine. Top with almonds and goat cheese. Serve immediately.