Roasted Butternut Squash Panzanella Recipe

Name: Roasted Butternut Squash Panzanella Recipe
Prep time: 25 min
Cook time: 45 min
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 (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

Roasted Butternut Squash Panzanella Recipe was pinched from <a href="http://www.tasteofhome.com/recipes/roasted-butternut-squash-panzanella" target="_blank">www.tasteofhome.com.</a>

"Squash was a hard sell with our family until I paired it pumpkin seeds, cranberries and horseradish. Now they love it! Devon Delaney, Westport, Connecticut..."

INGREDIENTS

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4 cups cubed sourdough bread

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5 tablespoons olive oil, divided

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1 medium butternut squash (about 3 pounds), peeled and cut into 1-inch cubes

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1/2 teaspoon each salt, ground ginger, ground cumin and pepper

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1 cup salted shelled pumpkin seeds (pepitas)

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1 cup dried cranberries

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4 shallots, finely chopped (about 1/2 cup)

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DRESSING:

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1/3 cup red wine vinegar

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1/4 cup maple syrup

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2 tablespoons prepared horseradish

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1/2 teaspoon salt

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1/2 teaspoon pepper

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1/4 teaspoon dried rosemary, crushed

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1/4 cup olive oil

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