Squash was a hard sell with my family until I paired it with pumpkin seeds, cranberries and horseradish. Now they love it! —Devon Delaney, Westport, Connecticut
Roasted Butternut Squash Panzanella
Roasted Butternut Squash Panzanella
Prep Time
25 min
Cook Time
45 min
Yield
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 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
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 6 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.)
Nutrition Facts
1 cup: 407 calories, 20g fat (3g saturated fat), 0 cholesterol, 387mg sodium, 54g carbohydrate (19g sugars, 8g fiber), 9g protein.
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