Roasted Butternut Squash Panzanella Recipe

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

Read Reviews
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Publisher Photo
Squash was a hard sell with our family until I paired it pumpkin seeds, cranberries and horseradish. Now they love it! —Devon Delaney, Westport, Connecticut
Featured In: 30 Fall Harvest Salads
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Bake: 45 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Bake: 45 min.

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

Directions

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.
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.
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.
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, p65

Nutritional Facts

1 cup: 407 calories, 20g fat (3g saturated fat), 0 cholesterol, 387mg sodium, 54g carbohydrate (19g sugars, 8g fiber), 9g protein.

  • 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
  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, p65

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Reviews forRoasted Butternut Squash Panzanella

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CKools User ID: 8580301 258181
Reviewed Dec. 15, 2016

"Amazingly delicious. This is a keeper recipe"

MY REVIEW
LindaS_WI User ID: 7202558 242614
Reviewed Jan. 26, 2016

"This was fantastic. I love butternut squash so I knew I would like this but was surprised at just how much I loved it. This is a must make!!!!!!!!"

MY REVIEW
cookshnook User ID: 8681233 240708
Reviewed Dec. 31, 2015

"I enjoyed nibbling the leftovers fridge-cold even more. The flavors are so interesting in the dressing and the 'toss', that when I read that she does not add all the dressing to serve, I just added some over what would likely be finished in one sitting and reserved the remainders uncombined to keep the crunch. Next day I discovered it nice to dip small forkfulls into a side of the dressing to coat it much like before, but each bite separately with that glazing maple sweetness & horseradishy accent. Fun trailmix-type squash presentation!"

MY REVIEW
hchambers User ID: 7140928 226920
Reviewed May. 25, 2015

"Delicious!. I love Panzanella and this is a great variation of the classic Italian bread salad."

MY REVIEW
saconway User ID: 7639031 222295
Reviewed Mar. 8, 2015

"This recipe is delicious! We just kept re-filling our salad bowls."

MY REVIEW
Lor207 User ID: 978905 121652
Reviewed Nov. 18, 2014

"The whole family enjoyed this dish, which can be difficult with everyone having different tastes. I will be making this for Thanksgiving!"

MY REVIEW
ahmom User ID: 3426126 199388
Reviewed Oct. 14, 2014

"MMMMM!!! EXCELLENT! This made 4 main dishes for us."

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