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Roasted Butternut Squash Panzanella

TOTAL TIME: Prep: 25 min. Bake: 45 min. YIELD: 8 servings.
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

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

  • 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 6 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.)

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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