Butternut is squash is in full swing at the market. Pick up a delicious baguette and make this hearty and easy Roasted Butternut Squash Panzanella Salad.

For more fresh farmers market inspired dish ideas visit: LocalSavour.com

Roasted Butternut Squash Panzanella Salad
Roasted Butternut Squash Panzanella Salad
Servings Prep Time
6 - 8 servings 10-15 minutes
Cook Time
35-45 minutes
Servings Prep Time
6 - 8 servings 10-15 minutes
Cook Time
35-45 minutes
Roasted Butternut Squash Panzanella Salad
Roasted Butternut Squash Panzanella Salad
Servings Prep Time
6 - 8 servings 10-15 minutes
Cook Time
35-45 minutes
Servings Prep Time
6 - 8 servings 10-15 minutes
Cook Time
35-45 minutes
Ingredients
Servings: - 8 servings
Units:
Instructions
  1. Preheat oven to 350 degrees. Place butternut squash, onions, and sage onto a cookie sheet. Drizzle with 2 Tablespoons of olive oil and using a spoon or hands mix together until everything is coated with the oil. Place into the oven and roast for 30 minutes, stirring once at the half way point. Once roasted remove from the oven and set aside.
  2. Place a heavy duty pan over medium high heat, add the remaining 2 Tablespoons of olive oil and the minced garlic. Gently stir together and then add in the cubed bread to the pan while continuing to stir. Let bread cook for 2-4 minutes or until lightly toasted while stirring occasionally. Once toasted remove from the heat and set aside.
  3. In a small bowl, whisk together honey, apple cider vinegar, salt and pepper. Add the butternut squash to the bread pan then pour the honey mixture over the top. Stir until well combined. Be sure to get all the way to the bottom of the pan to get any remaining olive oil into the mix. Once well combined, add in the fresh mozzarella cubes and give a final stir. Finally, spoon mixture out into a serving dish and serve.
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