ROASTED BUTTERNUT SQUASH PANZANELLA
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
Provided by Taste of Home
Categories Lunch
Time 1h10m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- 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., 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., 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., Drizzle 1/2 cup dressing over salad and toss to combine. (Save remaining dressing for another use.)
Nutrition Facts : Calories 407 calories, Fat 20g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 387mg sodium, Carbohydrate 54g carbohydrate (19g sugars, Fiber 8g fiber), Protein 9g protein.
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Jalen Chatman
[email protected]I can't wait to make this recipe again.
Anathi Ximiya
[email protected]This is a great recipe for a healthy and delicious meal.
Musaab Ahmed
[email protected]I love the way the roasted butternut squash pairs with the fresh herbs and tomatoes.
Cgert Ffvhhbvgff
[email protected]Yum! This panzanella is so good.
Laxmi on namaha siba Shrestha
[email protected]This recipe is easy to make and it's packed with flavor. I highly recommend it.
sultan haider
[email protected]I made this recipe for my family and they loved it. It's a great way to get them to eat their vegetables.
raju rasaili
[email protected]This is a great summer salad. It's light and refreshing, and it's perfect for a picnic or barbecue.
JoJo Guerrier
[email protected]I'm not a big fan of butternut squash, but this recipe changed my mind. It's so flavorful and delicious.
Tanya islam
[email protected]This recipe is a great way to use up leftover roasted butternut squash.
Pearl Silmon
[email protected]I love how versatile this recipe is. I've made it with different types of squash and greens, and it's always delicious.
Rai Sajawal
[email protected]This is the best panzanella I've ever had. Thank you for sharing the recipe!
Peter Blazeski
[email protected]Five stars! This recipe is a keeper.
Momin Sharopov
[email protected]Delicious and healthy! I'm so glad I tried this recipe.
Nick Sande
[email protected]I made this for a potluck and it was a big hit. Everyone loved the unique flavors.
RR KK
[email protected]This was my first time making panzanella and it was so easy! I'm definitely going to be making this again.
Mahmodul Hasan
[email protected]I love the combination of flavors in this dish. The roasted butternut squash is sweet and savory, and the dressing is tangy and refreshing.
Bee Honey
[email protected]I followed the recipe exactly and the panzanella turned out great. The flavors were well-balanced and the salad was very refreshing.
Steve Wipf
[email protected]This recipe was a hit with my family! The butternut squash was roasted perfectly and the dressing was delicious. I'll definitely be making this again.