Recipe:

Butternut Squash Panzanella Salad

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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.

Ingredients

4 cups (1-inch) cubes peeled and seeded butternut squash
5 tablespoons olive oil, divided
3 tablespoons capers, drained
1 tablespoon chopped garlic
Pepper to taste
4 cups (1-inch) cubes baguette or other crusty bread
1 1/2 teaspoons chopped sage
Salt to taste
2 tablespoons lemon juice
1/2 teaspoon grated lemon zest
1 tablespoon red wine vinegar
4 to 6 cups chopped romaine lettuce
1/4 cup thinly sliced red onion
Queso fresco or feta cheese, crumbled (optional)

Method

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.

Nutrition

Per serving (about 9oz/242g-wt.): 290 calories (150 from fat), 17g total fat, 3g saturated fat, 5mg cholesterol, 610mg sodium, 32g total carbohydrate (4g dietary fiber, 5g sugar), 6g protein

Tags: Vegetarian

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