Roasted Butternut Squash Panzanella

Name: Roasted Butternut Squash Panzanella
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 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 (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

Squash was a hard sell with our family until I paired it with pumpkin seeds, cranberries and horseradish. Now they love it! —Devon Delaney, Westport, Connecticut

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.)

Nutrition Facts

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

Originally published as Roasted Butternut Squash Panzanella with Warm Maple-Horseradish Vinaigrette in Taste of Home September/October 2014

Reviews

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Average Rating:

CKools

Dec 15, 2016

Amazingly delicious. This is a keeper recipe
LindaS_WI

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!!!!!!!!
cookshnook

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!
hchambers

May 25, 2015

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

Mar 8, 2015

This recipe is delicious! We just kept re-filling our salad bowls.
Lor207

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!
ahmom

Oct 14, 2014

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