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Fast & Easy Dinner: Butternut Squash Panzanella

Fast & Easy Dinner: Butternut Squash Panzanella

Bread salad is a popular Summer dish, but that doesn't mean it can't be modified for Fall. Instead of the classic tomatoes and basil, this recipe calls for a more seasonal butternut squash and sage. To cut down kitchen prep, bake the butternut squash and the bread ahead of time. To get this comfort recipe,


Butternut Squash Panzanella Salad

Butternut Squash Panzanella Salad

Butternut Squash Panzanella Salad


  1. 4 cups (1-inch) cubes peeled and seeded butternut squash
  2. 5 tablespoons olive oil, divided
  3. 3 tablespoons capers, drained
  4. 1 tablespoon chopped garlic
  5. Pepper to taste
  6. 4 cups (1-inch) cubes baguette or other crusty bread
  7. 1 1/2 teaspoons chopped sage
  8. Salt to taste
  9. 2 tablespoons lemon juice
  10. 1/2 teaspoon grated lemon zest
  11. 1 tablespoon red wine vinegar
  12. 4 to 6 cups chopped romaine lettuce
  13. 1/4 cup thinly sliced red onion
  14. Queso fresco or feta cheese, crumbled (optional)


  1. Preheat oven to 375°F. Arrange racks in the upper and lower thirds of the oven.
  2. In a large bowl, toss together squash, 1 tablespoon of the oil, capers, garlic and pepper.
  3. Transfer to a large baking sheet and bake, tossing occasionally, until tender and golden brown, about 30 minutes.
  4. Meanwhile, in a large bowl, toss together bread, 1 tablespoon of the remaining oil, sage and salt. Transfer to a second large baking sheet and bake, tossing halfway through, until toasted and golden brown, about 10 minutes.
  5. Set both squash and bread aside as done to let cool to room temperature.
  6. In a large bowl, whisk together lemon juice, zest, vinegar, remaining 3 tablespoons oil, 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.

Serves 4 to 6.

Nutrition per serving (about 9oz/242g-wt.): 290 calories (150 from fat), 17g total fat, 3g saturated fat, 5mg cholesterol, 610mg sodium, 32g total carbohydrate (4g dietary fiber, 5g sugar), 6g protein

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vjgun vjgun 8 years
Um...hello? YUM!! I can't wait to try it.
Soniabonya Soniabonya 8 years
sounds so simple and yummy. now i have to decide what to make this weekn. the persemmone pomogrante salad or this one. . . hmmm.
ilanac13 ilanac13 8 years why haven't i ever heard of this recipe before - it sounds so good and like something that i could make rather quickly and really enjoy. it's very FALL with the squash. thanks for the recommendation!
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