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Butternut Squash Panzanella Salad

Serves 4 to 6
Time 45 min
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.
Special Diets:
Ingredients
  • 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 fresh sage
  • 1/4 teaspoon fine sea salt divided
  • 2 tablespoons lemon juice
  • 1/2 teaspoon 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)
Method

Preheat the 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 half the 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, remaining 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.

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.
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  • 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 fresh sage
  • 1/4 teaspoon fine sea salt divided
  • 2 tablespoons lemon juice
  • 1/2 teaspoon 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)