Lunch / Dinner
Roasted Squash Panzanella Salad
Panzanella is a Tuscan bread salad typically made with stale bread, tomatoes, and onions tossed with olive oil and red wine vinegar. The stale bread soaks up all the flavorful juices and transforms into a simple yet delightful dish. For an autumn version of this salad, we skipped the tomatoes and added in roasted butternut squash with cumin, ginger, and nutmeg. Sprinkled with fresh herbs and crunchy pistachios, it’s a light yet filling meal that is sure to become a fast favorite.
Ingredients
Make It A Double
Roast double the squash to enjoy the sweet, nutty flavor all week long! Mix it with kale and goat cheese for a quick lunchtime salad, with apples and sausage for a simple breakfast hash, or with rigatoni and parmesan for an easy weeknight dinner.
Instructions
Preheat oven to 400°.
Add bread and 2 tablespoons oil onto a large rimmed baking sheet, tossing well to coat.
Bake until bread is dry and toasted, about 10 minutes. Remove from pan. Let cool completely. Leave oven on.
Add squash, 3 tablespoons oil, 1 teaspoon salt, ½ teaspoon pepper, cumin, ginger, and nutmeg to the same pan, tossing well to coat.
Bake until squash is tender and browned, about 28 minutes. Let cool completely.
Whisk together lemon juice, honey, mustard, remaining ⅓ cup oil, remaining 1 teaspoon salt, and remaining ½ teaspoon pepper in a large bowl. Add bread, squash, raisins, pistachios, onion, basil, and parsley, tossing well to coat. Top with basil, if desired. Serve immediately.