Jul 09 2026
Restaurants›Fresko›Butternut Squash & Pumpernickel Croutons Recipe

Butternut Squash & Pumpernickel Croutons Recipe

Inspired by Fresko
Time1h
Serves4

artisan lettuce, bleu cheese, candied pecans, honey verjus vinaigrette

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Ingredients

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Salad Base

Butternut Squash

Pumpernickel Croutons

Honey Verjus Vinaigrette

Method

Prepare Butternut Squash

  1. 1

    Roast the Squash

    Preheat the oven to 400°F (200°C). Peel and cube the butternut squash into bite-sized pieces. Place the cubes on a baking sheet, drizzle with olive oil, and sprinkle salt and black pepper over them. Toss to coat evenly.

  2. 2

    Bake

    Bake the butternut squash in the preheated oven for about 25-30 minutes, or until tender and slightly caramelized, turning halfway through.

Make Pumpernickel Croutons

  1. 3

    Prepare the Croutons

    While the squash is roasting, cut the pumpernickel bread slices into cubes. Melt the butter in a skillet over medium heat and add the bread cubes.

  2. 4

    Season and Toast

    Sprinkle garlic powder and dried thyme over the bread cubes. Toast them in the skillet, stirring frequently, for about 5-7 minutes, or until crispy and golden brown. Remove from heat and set aside.

Make Honey Verjus Vinaigrette

  1. 5

    Combine Ingredients

    In a small bowl, whisk together honey, verjus, and Dijon mustard until smooth.

  2. 6

    Add Olive Oil

    Slowly drizzle in the olive oil while whisking continuously to emulsify the dressing. Season with salt and black pepper to taste. Set aside.

Assemble Salad

  1. 7

    Combine Salad Components

    In a large bowl, combine the artisan lettuce mix, roasted butternut squash, croutons, candied pecans, and bleu cheese.

  2. 8

    Dress the Salad

    Drizzle the honey verjus vinaigrette over the salad and toss gently to combine. Serve immediately.

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