"Taste of Home" Roasted Butternut Squash Panzanella Recipe

This recipe was submitted by Devon Delaney.


  • 4 cups cubed sourdough bread
  • 5 tbsp olive oil, divided
  • 1 medium butternut squash (about 3 lbs), peeled and cut into 1-in. cubes
  • ½ tsp each salt, ground ginger, ground cumin, and pepper
  • 1 cup salted shelled pumpkin seeds (pepitas)
  • 1 cup dried cranberries
  • 4 shallots, finely chopped (about ½ cup)

For dressing:

  • 1/3 cup red wine vinegar
  • ¼ cup maple syrup
  • 2 tbsp prepared horseradish
  • ½ tsp salt
  • ½ tsp. pepper
  • ¼ tsp dried rosemary, crushed
  • ¼ cup olive oil


  1. Preheat oven to 425 degrees. Place bread cubes in a 15x10x1-in. baking pan. Toss with 2 tbsp of oil. Bake 10-15 mins or until toasted, stirring twice.
  2. Place squash in a greased 15x10x1-in. baking pan. Mix seasonings and remaining oil, drizzle over squash, and toss to coat. Roast 35-45 mins or until tender and lightly browned, stirring occasionally.
  3. In a large bowl, combine bread cubes, squash, pumpkin seeds, cranberries, and shallots. In a small saucepan, combine the first 6 dressing ingredients and heat through, stirring to blend. Remove from heat and gradually whisk in oil until blended.
  4. Drizzle ½ cup dressing over salad and toss to combine. (Save remaining dressing for another use.)

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