Name: Roasted Butternut Squash Panzanella
Prep time: 25 min
Cook time: 25 min
Yield: 8
Ingredients: 4 cups cubed sourdough bread -; 5 tablespoons olive oil, divided -; 1 medium butternut squash (about 3 pounds), peeled and cut into 1-inch cubes -; 1/2 teaspoon each salt, ground ginger, ground cumin and pepper -; 1 cup salted shelled pumpkin seeds or pepitas -; 1 cup dried cranberries -; 4 shallots, finely chopped (about 1/2 cup) -; Dressing: -; 1/3 cup red wine vinegar -; 1/4 cup maple syrup -; 2 tablespoons prepared horseradish -; 1/2 teaspoon salt -; 1/2 teaspoon pepper -; 1/4 teaspoon dried rosemary, crushed -; 1/4 cup olive oil -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Roasted Butternut Squash Panzanella

1. 4 cups cubed sourdough bread -

2. 5 tablespoons olive oil, divided -

3. 1 medium butternut squash (about 3 pounds), peeled and cut into 1-inch cubes -

4. 1/2 teaspoon each salt, ground ginger, ground cumin and pepper -

5. 1 cup salted shelled pumpkin seeds or pepitas -

6. 1 cup dried cranberries -

7. 4 shallots, finely chopped (about 1/2 cup) -

8. Dressing: -

9. 1/3 cup red wine vinegar -

10. 1/4 cup maple syrup -

11. 2 tablespoons prepared horseradish -

12. 1/2 teaspoon salt -

13. 1/2 teaspoon pepper -

14. 1/4 teaspoon dried rosemary, crushed -

15. 1/4 cup olive oil -

How to cook deliciously - Roasted Butternut Squash Panzanella

1. Stage

Preheat oven to 425°. Place bread cubes in a 15x10x1-in. baking pan; toss with 2 tablespoons oil. Bake 10-15 minutes or until toasted, stirring twice.

2. Stage

Place squash in a greased 15x10x1-in. baking pan. Mix seasonings and remaining 3 tablespoons oil; drizzle over squash and toss to coat. Roast 35-45 minutes or until tender and lightly browned, stirring occasionally.

3. Stage

In a large bowl, combine bread cubes, squash, pumpkin seeds, cranberries and shallots. In a small saucepan, combine the first 6 dressing ingredients; heat through, stirring to blend. Remove from heat; gradually whisk in oil until blended.

4. Stage

Drizzle 1/2 cup dressing over salad and toss to combine. (Save remaining dressing for another use.)