Roasted Butternut Squash Panzanella Recipe

Ingredients For Roasted Butternut Squash Panzanella Recipe

• 4 cup Cubed sourdough bread
• 5 tablespoon Olive oil, divided
• 1 inch Medium butternut squash , peeled and cut into 1 cubes
• 0.5 teaspoon Each salt, ground ginger, ground cumin and pepper
• 1 cup Salted shelled pumpkin seeds or pepitas
• 1 cup Dried cranberries
• 4 Shallots, finely chopped
• Dressing
• 0.33333333333333326 cup Red wine vinegar
• 0.25 cup Maple syrup
• 2 tablespoon Prepared horseradish
• 0.5 teaspoon Salt
• 0.5 teaspoon Pepper
• 0.25 teaspoon Dried rosemary, crushed
• 0.25 cup Olive oil