Butternut Squash: Roasted Butternut Squash Panzanella
Source: Taste of Home
Perfect side dish
Ingredients
- 4 c. cubed sourdough bread (6 slices)
- 2 Tbls. olive oil
- 1 medium butternut squash (3 lbs.), peeled and cut into 1-inch cubes
- ½ t. salt
- ½ t. ground ginger
- ½ t. ground cumin
- ½ t. black pepper
- 3 Tbls. olive oil
- 1 c. salted shelled pumpkin seeds (pepitas) - see Note below
- 1 c. dried cranberries
- 4 shallots, finely chopped (about ½ cup)
Dressing
- 1/3 c. red wine vinegar
- ¼ c. maple syrup
- 2 Tbls. prepared horseradish
- ½ t. salt
- ½ t. pepper
- ¼ c. olive oil
Instructions
Preheat oven to 425 degrees. Place bread cubes in a 15x10x1-nch baking pan; toss with 2 Tbls. olive oil. Bake 15 minutes or until toasted, stirring twice. Remove from oven to cool; set aside.
Place squash in a greased 15x10x1-inch baking pan. Mix seasonings and 3 Tbls. olive oil; drizzle over squash and toss to coat. Roast 35 minutes or until tender and lightly browned, stirring occasionally.
In a large bowl, combine bread cubes, squash, pumpkin seeds, cranberries and shallots.
Dressing: In a small saucepan, combine dressing ingredients, except the oil. Heat through, stirring to blend. Remove from heat; gradually whisk in oil until blended.
Drizzle ½ cup dressing over salad and toss to combine. Save remaining dressing for another use.
NOTE: Serves 8. I couldn't find pepitas so I bought a snack mix that had them in and took out the peanuts and almonds. Then only used 3/4 cup dried cranberries because the snack mix contained them and other dried fruit. See picture.