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Roasted Butternut Squash Panzanella Recipe
Roasted Butternut Squash Panzanella Recipe photo by Taste of Home

Roasted Butternut Squash Panzanella Recipe

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Squash was a hard sell with our family until I paired it with fall flavors using pumpkin seeds, cranberries and horseradish. Now they love it! —Devon Delaney, Westport, Connecticut
TOTAL TIME: Prep: 25 min. Bake: 45 min.
MAKES:8 servings
TOTAL TIME: Prep: 25 min. Bake: 45 min.
MAKES: 8 servings

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 (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

Nutritional Facts

1 cup equals 407 calories, 20 g fat (3 g saturated fat), 0 cholesterol, 387 mg sodium, 54 g carbohydrate, 8 g fiber, 9 g protein.

Directions

  1. 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. 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. In a large bowl, combine bread cubes, squash, pumpkin seeds, cranberries and shallots. In a small saucepan, combine the first six dressing ingredients; heat through, stirring to blend. Remove from heat; gradually whisk in oil until blended.
  4. Drizzle 1/2 cup dressing over salad and toss to combine. (Save remaining dressing for another use.) Yield: 8 servings.
Originally published as Roasted Butternut Squash Panzanella in Taste of Home September/October 2014

Nutritional Facts

1 cup equals 407 calories, 20 g fat (3 g saturated fat), 0 cholesterol, 387 mg sodium, 54 g carbohydrate, 8 g fiber, 9 g protein.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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