Butternut Squash Panzanella Salad Recipes

BUTTERNUT SQUASH PANZANELLA SALAD

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.

ROASTED BUTTERNUT SQUASH PANZANELLA

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.)