Butternut Squash Panzanella Salad Recipes

BUTTERNUT SQUASH PANZANELLA SALAD

Butternut Squash Panzanella Salad image

This colorful salad is easy to make-and it's even easier if you use precut chunks of butternut squash. You can use pecans in place of the almonds or watercress instead of the arugula or spinach. -Nancy Buchanan, Costa Mesa, California

Provided by Taste of Home

Categories Lunch

Time 45m

Yield 8 servings.

Number Of Ingredients 15

Ingredients

6 cups cubed day-old French bread (bite-sized cubes)
3 tablespoons olive oil
1/2 teaspoon chili powder
1/4 teaspoon salt
SALAD:
4 cups cubed peeled butternut squash (1-1/2-inch cubes)
1-1/2 cups sliced fresh mushrooms
1/2 cup olive oil, divided
1/2 teaspoon salt, divided
1/2 teaspoon pepper, divided
6 cups fresh arugula or fresh baby spinach
6 tablespoons sherry vinegar
3 shallots, thinly sliced
1/2 cup salted roasted almonds
6 tablespoons crumbled goat cheese

Steps:

Preheat oven to 400°. Toss bread cubes with oil, chili powder and salt. Spread evenly in an ungreased 15x10x1-in. baking pan. Bake until golden brown, about 5 minutes. Transfer to a large bowl; cool., In another large bowl, combine squash and mushrooms. Add 2 tablespoons oil, 1/4 teaspoon salt and 1/4 teaspoon pepper; toss to coat. Transfer to a greased 15x10x1-in. baking pan. Roast until tender, 20-25 minutes, stirring occasionally., Add arugula and squash mixture to toasted bread. In a small bowl, whisk together vinegar, shallots and remaining oil, salt and pepper. Drizzle over salad; toss gently to combine. Top with almonds and goat cheese. Serve immediately.

Nutrition Facts : Calories 361 calories, Fat 26g fat (4g saturated fat), Cholesterol 7mg cholesterol, Sodium 435mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 4g fiber), Protein 7g protein.

ROASTED BUTTERNUT SQUASH PANZANELLA

Roasted Butternut Squash Panzanella image

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

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

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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