Roasted Butternut Squash Panzanella Recipe

Name: Roasted Butternut Squash Panzanella Recipe
Total time: 10 min
Yield: 8
Cuisine: Italian

Recipe By Taste Of Home

Squash was a hard sell with my family until I paired it with pumpkin seeds, cranberries and horseradish. Now they love it! —Devon Delaney, Westport, Connecticut.

3.9

25 Rating -

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Vegdiet

10minstotal

25minsPrep

45minsCook

10m.total

25m.Prep

45m.Cook

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Ingredients for Roasted Butternut Squash Panzanella Recipe

1/2 cup Cubed sourdough bread
0.63 tablespoon Olive oil, divided
0.13 inch Medium butternut squash , peeled and cut into 1 cubes
0.06 teaspoon Each salt, ground ginger, ground cumin and pepper
0.13 cup Salted shelled pumpkin seeds or pepitas
0.13 cup Dried cranberries
1/2 Shallots, finely chopped
As required Dressing
1/25 cup Red wine vinegar
0.03 cup Maple syrup
1/4 tablespoon Prepared horseradish
0.06 teaspoon Salt
0.06 teaspoon Pepper
0.03 teaspoon Dried rosemary, crushed
0.03 cup Olive oil

Nutrition
value

439

calories per serving

19 g Fat11 g Protein55 g Carbs4 g FiberOther

Current Totals

Fat
19g
Protein
11g
Carbs
55g
Fiber
4g

MacroNutrients

Carbs
55g
Protein
11g
Fiber
4g

Fats

Fat
19g

Vitamins & Minerals

Calcium
50mg
Iron
3mg
Vitamin A
65mcg
Vitamin B1
< 1mg
Vitamin B2
< 1mg
Vitamin B3
5mg
Vitamin B6
< 1mg
Vitamin B9
31mcg
Vitamin B12
< 1mcg
Vitamin C
7mg
Vitamin E
3mg
Copper
< 1mcg
Magnesium
37mg
Manganese
< 1mg
Phosphorus
126mg
Selenium
24mcg
Zinc
< 1mg

Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

Recipe By Taste Of Home