Roasted Butternut Squash Panzanella

Vegetarian
Dairy Free
Very Healthy
Health score
66%
Roasted Butternut Squash Panzanella
80 min.
6
398kcal

Suggestions


Indulge in the vibrant flavors of autumn with our Roasted Butternut Squash Panzanella, a delightful twist on the classic Italian bread salad. This vegetarian and dairy-free dish is not only a feast for the eyes but also a wholesome addition to your table, boasting a health score of 66. Perfect for gatherings or as a side dish, it serves six and is ready in just 80 minutes.

The star of this recipe is the sweet, nutty butternut squash, which is roasted to perfection, enhancing its natural sweetness and creating a tender texture. Paired with crunchy, toasted bread, tart dried cranberries, and earthy walnuts, each bite is a harmonious blend of flavors and textures. The homemade vinaigrette, made from roasted garlic and shallots, balsamic vinegar, and a hint of honey, ties everything together beautifully, ensuring that every ingredient shines.

Not only is this dish a celebration of seasonal produce, but it also offers a satisfying balance of protein, healthy fats, and carbohydrates, making it a nutritious choice for any meal. Whether you're hosting a dinner party or simply looking to elevate your weeknight dinner, this Roasted Butternut Squash Panzanella is sure to impress and delight your guests. Enjoy it warm or at room temperature, and let the flavors meld together for a truly unforgettable experience!

Ingredients

  • tablespoons balsamic vinegar 
  • 0.1 teaspoon pepper black freshly ground plus more for seasoning
  • pound butternut squash 
  • ounces top such as pain au levain, cut into 1/2-inch cubes ( 6 cups)
  • 0.5 cup cranberries dried
  • medium garlic clove peeled
  • 0.5 teaspoon ground sage 
  • teaspoon honey 
  • 0.3 teaspoon kosher salt plus more for seasoning
  • 0.3 cup olive oil 
  • medium shallots trimmed peeled halved
  • 0.5 cup walnuts toasted coarsely chopped

Equipment

  • bowl
  • baking sheet
  • oven
  • wire rack
  • blender
  • aluminum foil
  • spatula
  • peeler

Directions

  1. Heat the oven to 400°F and arrange a rack in the middle.
  2. Place the shallots and garlic on an 8-inch-long piece of foil and drizzle with 1 tablespoon of the oil. Bring the sides of the foil together and tightly fold down to seal into a packet.
  3. Place the bread in a single layer on a baking sheet. Move the foil packet aside on the oven rack as necessary, place the bread in the oven, and bake until toasted, about 6 to 8 minutes.
  4. Remove the bread to a large bowl and set aside. Wipe any crumbs off the baking sheet and set it aside. Leave the foil packet off to one side of the oven rack.Prepare the squash: Peel off the skin with a vegetable peeler. Trim the top and bottom.
  5. Cut the neck from the bulb of the squash. Halve each piece lengthwise and scrape out the seeds.
  6. Cut the squash into 1/2-inch cubes and place in a large bowl.
  7. Add the sage and 1 tablespoon of the oil, and season generously with salt and pepper. Toss until the squash pieces are evenly coated.
  8. Transfer the squash to the reserved baking sheet and spread into an even layer. Roast next to the foil packet for 15 minutes. Using a flat metal spatula, stir the squash, scraping it up from the baking sheet and spreading it back into an even layer. Continue roasting until the squash is browned on one or two sides and fork tender, about 10 to 15 minutes more.
  9. Place the baking sheet on a wire rack; set aside.When the shallots and garlic are ready, remove the foil packet from the oven and carefully open it.
  10. Transfer the shallots and garlic to a blender and add the vinegar, honey, and measured salt and pepper. Cover and blend on high speed until smooth. With the motor running, remove the small cap from the blender lid, slowly add the remaining 1/4 cup of oil in a thin stream, and blend until smooth. Leave the vinaigrette in the blender.
  11. Add the roasted squash, cranberries, and walnuts to the bowl with the bread.
  12. Drizzle with the vinaigrette and toss until all of the ingredients are well coated.
  13. Let sit at room temperature until the flavors meld and the bread softens slightly, at least 10 minutes.
  14. Serve warm or at room temperature.

Nutrition Facts

Calories398kcal
Protein7.76%
Fat35.4%
Carbs56.84%

Properties

Glycemic Index
49.13
Glycemic Load
16.93
Inflammation Score
-10
Nutrition Score
24.869130424831%

Flavonoids

Cyanidin
0.32mg
Delphinidin
0.01mg
Apigenin
0.01mg
Luteolin
0.01mg
Myricetin
0.27mg
Quercetin
0.48mg

Nutrients percent of daily need

Calories:398.26kcal
19.91%
Fat:16.63g
25.58%
Saturated Fat:2.1g
13.13%
Carbohydrates:60.08g
20.03%
Net Carbohydrates:53.21g
19.35%
Sugar:17.15g
19.05%
Cholesterol:0mg
0%
Sodium:337.55mg
14.68%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:8.2g
16.4%
Vitamin A:24111.57IU
482.23%
Vitamin C:48.92mg
59.29%
Manganese:1.08mg
54.12%
Vitamin B1:0.54mg
35.86%
Vitamin E:4.93mg
32.85%
Folate:120.21µg
30.05%
Fiber:6.87g
27.48%
Magnesium:108.23mg
27.06%
Potassium:934.66mg
26.7%
Vitamin B6:0.49mg
24.69%
Vitamin B3:4.74mg
23.69%
Iron:3.63mg
20.19%
Copper:0.4mg
19.86%
Selenium:12.81µg
18.3%
Phosphorus:158.01mg
15.8%
Calcium:147.48mg
14.75%
Vitamin B2:0.23mg
13.42%
Vitamin B5:1.15mg
11.45%
Vitamin K:9.51µg
9.06%
Zinc:1.11mg
7.37%
Source:Chow