ROASTED BUTTERNUT SQUASH BREAD SALAD
This sheet-pan recipe is an easy way to get a hearty vegetarian meal on the table in under an hour. Inspired by panzanella, which traditionally provides new life for stale bread by tossing it with juicy tomatoes, this bread salad instead gets its moisture from an earthy tahini dressing. The creamy tahini is lightly sweetened with honey, which plays well with the buttery squash, while a flourish of fresh herbs adds a light, springy finish. This makes for a nice supper on its own, but it would also work well as a side to roasted chicken or fish.
Provided by Colu Henry
Categories salads and dressings, vegetables, main course, side dish
Time 35m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat oven to 425 degrees. Line a large sheet pan with parchment paper or foil. In a large bowl, toss the squash with 2 tablespoons olive oil. Season well with salt, black pepper and red-pepper flakes (if using) and toss again. Spread the squash in an even layer on the sheet pan and roast until it begins to brown in spots, 10 to 15 minutes.
- While the squash roasts, in the same bowl (no need to wipe it out), toss the bread with the remaining olive oil and season with salt and pepper. After the squash has roasted for 10 to 15 minutes, remove from the oven and turn the squash pieces over. Add the bread to the sheet pan. Roast 10 to 15 minutes more, turning the bread halfway through, until the croutons are golden and crisp and the squash is tender.
- While the squash and croutons roast, whisk together the tahini, lime juice, honey and 2 tablespoons water. Season to taste with salt.
- Arrange the squash and croutons on a platter or in a bowl and drizzle with the dressing. Scatter with the herbs, if using.
Nutrition Facts : @context http, Calories 317, UnsaturatedFat 15 grams, Carbohydrate 37 grams, Fat 18 grams, Fiber 6 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 651 milligrams, Sugar 7 grams, TransFat 0 grams
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Foster Ward III
[email protected]Overall, I really enjoyed this salad. It's a great way to use up leftover roasted butternut squash, and it's a delicious and healthy meal.
Barkath Ghouri
[email protected]This salad is perfect for a fall dinner party. It's hearty and flavorful, and it's sure to impress your guests.
Juliet campos villaluz
[email protected]I'm not a fan of goat cheese, but I still enjoyed this salad. The roasted butternut squash and the arugula were delicious.
Hurry Chris
[email protected]This salad is a great way to use up leftover roasted butternut squash. It's also a great make-ahead dish.
Okoh Michael
[email protected]I love the tangy dressing on this salad. It really brings all the flavors together.
gift jacob
[email protected]I made this salad for my family, and they all loved it. It's a great way to get your kids to eat their vegetables.
Abdul Haddi
[email protected]This salad is really easy to make, and it's a great way to use up leftover roasted butternut squash.
Vasileios Oikonomou
[email protected]I'm not usually a fan of arugula, but it was really good in this salad. It added a nice peppery flavor.
Leah Rhoades
[email protected]This salad is perfect for a light lunch or dinner. It's also a great side dish for grilled chicken or fish.
ahmed bajwa
[email protected]I love the combination of sweet and savory in this salad. The roasted butternut squash and the goat cheese are a perfect match.
Amber Elaine
[email protected]This salad is a great way to use up leftover roasted butternut squash. It's also a great make-ahead dish.
Fafa Hernandez
[email protected]I'm not a fan of goat cheese, so I used feta instead. It was still delicious.
Aakash 65
[email protected]I made this salad for a picnic, and it was a big hit. Everyone loved the unique flavor combination.
James Withers
[email protected]This salad is a great way to get your daily dose of vegetables. It's also very filling.
Oladejo Oluwayemisi
[email protected]I thought the salad was a bit bland. I added some extra salt and pepper, and it was much better.
Tripple X
[email protected]The dressing was a little too sweet for my taste, but I still enjoyed the salad.
Raheem Alam
[email protected]This salad is so easy to make, and it's a great way to use up leftover roasted butternut squash. I'll definitely be making it again.
penis face
[email protected]I'm not usually a fan of salads, but this one was really good. The roasted butternut squash added a nice sweetness, and the goat cheese was a great contrast.
Itbar Jakhrani
[email protected]This salad was a hit at my dinner party! The combination of roasted butternut squash, arugula, and goat cheese was perfect. I especially loved the tangy dressing.