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Roasted Butternut Squash Panzanella

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
  • Total Time
    Prep: 25 min. Bake: 45 min.
  • Makes
    8 servings


  • 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)
  • 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


  • 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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  • annrms
    Mar 19, 2020

    We had this savory salad with grilled linguica sausage. After reading about using the leftover dressing for something else, I made only half a recipe. The combination of flavors is fantastic. Will make this again.

  • Kimifan
    Nov 26, 2019

    Delicious! My husband is not a butternut squash fan, but he couldn’t stop eating this. It was great the next day, too. The sauce is amazing.

  • 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.