Butternut Squash Panzanella Salad

Butternut Squash Panzanella Salad

Serves 4 to 6
Tangy dressing complements sweet butternut squash in this tasty dish using leftover stale bread. Substitute any variety of winter squash in this recipe, if desired.
  • 4 cups (1-inch) cubes peeled and seeded butternut squash
  • 5 tablespoons extra-virgin olive oil, divided
  • 3 tablespoons capers, drained
  • 1 tablespoon chopped garlic
  • Ground black pepper to taste
  • 4 cups (1-inch) cubes baguette or other crusty bread
  • 1 1/2 teaspoon chopped sage
  • Salt to taste
  • 2 tablespoons lemon juice
  • 1/2 teaspoon grated lemon zest
  • 1 tablespoon red wine vinegar
  • 4 cups chopped romaine lettuce
  • 1/4 cup thinly sliced red onion
  • Queso fresco or feta cheese, crumbled (optional)
You must be signed in to use shopping lists. Sign in or create account
Preheat oven to 375°F. Arrange racks in the upper and lower thirds of the oven.

In a large bowl, toss together squash, 1 tablespoon of the oil, capers, garlic and pepper. Transfer to a large baking sheet and bake, tossing occasionally, until tender and golden brown, about 30 minutes. Meanwhile, in a large bowl, toss together bread, 1 tablespoon of the remaining oil, sage and salt. Transfer to a second large baking sheet and bake, tossing halfway through, until toasted and golden brown, about 10 minutes. Set both squash and bread aside as done to let cool to room temperature.

In a large bowl, whisk together lemon juice, zest, vinegar, remaining 3 tablespoons oil, salt and pepper to make a dressing. Add lettuce, onions, squash and bread and toss gently to coat. Transfer to plates, top with cheese (if using) and serve immediately.
Nutritional Info: 
Per Serving: 290 calories (150 from fat), 17g total fat, 3g saturated fat, 5mg cholesterol, 610mg sodium, 32g carbohydrates, (4 g dietary fiber, 5g sugar), 6g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

Recipe Discussion