Butternut Squash Panzanella Salad

Serves 4 to 6
Time 45 min
Butternut Squash Panzanella Salad

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:

VegetarianVegetarian

Ingredients

    4 cups(1-inch) cubes peeled and seeded butternut squash
    5 tablespoonsextra-virgin olive oil, divided
    3 tablespoonscapers, drained
    1 tablespoonchopped garlic
    Ground black pepper, to taste
    4 cups(1-inch) cubes baguette or other crusty bread
    1 1/2 teaspoonschopped fresh sage
    1/4 teaspoonfine sea salt, divided
    2 tablespoonslemon juice
    1/2 teaspoonlemon zest
    1 tablespoonred wine vinegar
    4 cupschopped romaine lettuce
    1/4 cupthinly sliced red onion
    Queso fresco or feta cheese, crumbled (optional)

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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.

Nutritional Info

Serving Size

Calories

290

Total Fat

17g

Saturated Fat

3g

Cholesterol

5mg

Sodium

610mg

Total Carbohydrate

32g

Dietary Fiber

4g

Total Sugars

5g

Protein

6g

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. See our Terms of Service.