Fall Squash Panzanella Recipe
Make Fall Squash Panzanella Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Salad Base
Dressing
Toppings
Method
Preparing the Squash and Bread
- 1
Roast the Butternut Squash
Preheat the oven to 400°F (200°C). Peel and cube the butternut squash into 1-inch pieces. Toss the squash with 1 tablespoon of olive oil, salt, and black pepper. Spread it on a baking sheet in a single layer and roast for 25-30 minutes until tender and caramelized, stirring halfway through.
- 2
Prepare the French Bread
While the squash is roasting, cube the French bread into 1-inch pieces. In a separate bowl, toss the bread with a little olive oil and a pinch of salt. Spread the bread cubes on another baking sheet and toast in the oven for about 10-15 minutes, until golden brown and crunchy, stirring halfway.
Making the Dressing
- 3
Combine Ingredients
In a small bowl, whisk together 1 tablespoon of extra virgin olive oil, 2 tablespoons of balsamic vinegar, 1 teaspoon of maple syrup, 0.5 teaspoons of salt, and 0.5 teaspoons of black pepper until well combined.
Assembling the Salad
- 4
Combine Ingredients
In a large bowl, combine the roasted butternut squash, toasted French bread, arugula, and sliced red onion. Drizzle the dressing over the salad and gently toss to combine.
- 5
Add Toppings
Finally, sprinkle the crumbled feta cheese and roasted pumpkin seeds over the top of the salad.
Serving
- 6
Serve Immediately
Serve the Fall Squash Panzanella immediately while the bread is still crispy, and enjoy!
