Roasted Squash Panzanella

Roasted Squash Panzanella

Roasted Squash Panzanella

Roasted Squash Panzanella

Roasted Squash Panzanella

Course Salad

Ingredients
  

  • 8 oz. country bread (torn into chunks)
  • 4 tbsp. olive oil
  • 1 /4 c. grated Parmesan
  • Kosher salt

Pepper

  • 1 lb. 2-inch cubes butternut squash
  • 1 red onion (cut into wedges)
  • 5 oz. baby kale
  • 1/4 c. tahini
  • 1/4 c. lemon juice
  • 1/4 c. water
  • 1/4 c. pomegranate seeds

Instructions
 

  • Heat oven to 425°F. In large cast-iron skillet, toss bread with 2 tablespoons olive oil andgrated Parmesan; season with salt and pepper. Bake until golden brown, 8 to 10 minutes; transfer toplate.
  • Add 2 tablespoons olive oil to skillet and toss with butternut squash cubes and red onion. Seasonwith salt and pepper and roast, tossing after 12 minutes, until golden brown and tender, 20 to 25minutes total; fold in baby kale and reserved bread cubes.
  • Meanwhile, whisk together tahini, lemon juice, and water; season with salt and pepper. Toss withsquash mixture and sprinkle with pomegranate seeds.
Keyword festive resipe, Roasted Squash Panzanella
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