Roasted Butternut Squash Panzanella

Name: Roasted Butternut Squash Panzanella
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 8 servings
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

TEST KITCHEN APPROVED

9 Reviews

Total Time:Prep: 25 min. Bake: 45 min.

By Taste Of Home Editorial Team

Recipe by Devon Delaney

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jan. 09, 2024

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

TEST KITCHEN APPROVED

Roasted Butternut Squash Panzanella

Contest Winner

9 Reviews Add your review

Yield:8 servings

Prep:25 min

Cook:45 min

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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

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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.)