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Home Dishes & Beverages Salads Vegetable Salads

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 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

9 reviews

Contest Winner

Test Kitchen Approved

Total Time

Prep: 25 min. Bake: 45 min.

Makes

8 servings

Updated: Feb. 03, 2023

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 Recipe photo by Taste of Home

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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.

Roasted Butternut Squash Panzanella

Ingredients

Directions

Nutrition Facts

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