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Roasted Butternut Squash Panzanella Recipe

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This recipe for Roasted Butternut Squash Panzanella, by , is from Rose & Roy Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Delia Axford


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
1 cup dried cranberries
4 shallots or a bunch of green onions, finely chopped (about 1/2 cup)
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

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 six 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.)




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