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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shaddy james
[email protected]This salad is a great way to use up leftover roasted butternut squash. It's also a great way to get your kids to eat their vegetables.
Kelvin Peter
[email protected]I'm not a huge fan of butternut squash, but I really enjoyed this salad. The dressing is really flavorful and the squash is roasted perfectly.
Muyaka Daisy
[email protected]This salad is a great way to get your daily dose of vegetables. It's also very filling and satisfying.
Cheryl Duren
[email protected]I made this salad for a potluck and it was a hit! Everyone loved the unique flavor combination.
Arooj Roji
[email protected]The salad was easy to make and very delicious. I especially liked the combination of roasted butternut squash and arugula.
Edessa Cochado
[email protected]This salad was a bit too sweet for my taste. I think I would have preferred it with a more savory dressing.
Lori
[email protected]The roasted butternut squash panzanella is a delicious and creative salad. The combination of roasted butternut squash, bread cubes, arugula, fennel, and walnuts is perfect. The dressing is light and tangy, and it really brings all the flavors togeth
Wesam Aladwan
[email protected]This salad is a great way to use up leftover roasted butternut squash. I also added some crumbled goat cheese, which added a nice tangy flavor. Overall, this is a delicious and easy salad that is perfect for a light meal.
Nkwegu Ifeanyi
[email protected]I love the combination of roasted butternut squash and panzanella salad. The squash is sweet and tender, and the bread cubes are crispy and flavorful. The dressing is light and tangy, and the arugula and fennel add a nice peppery flavor. This is a gr
Juan Guevara
[email protected]Roasted butternut squash panzanella is a delightful fall salad that is both hearty and refreshing. The roasted squash adds a sweet and nutty flavor, while the bread cubes soak up the dressing and become soft and chewy. The arugula and fennel add a pe