Butternut Squash Apple Panzanella

This butternut squash apple panzanella is a delicious fall version of the classic bread salad. You’ll love this blend of roasted butternut squash, crusty grilled bread, fresh greens and tart apples.

Panzanella salads are easily modified. For a little variety, you can substitute a different winter squash, replace the kale with arugula or baby spinach or substitute the pumpkin seeds with pecans or walnuts.

This recipe makes about six servings.

Ingredients

To make this butternut squash panzanella, you need the following ingredients.

• 1/2 cup and 5 tablespoons olive oil (divided)
• 1 tablespoon and one teaspoon finely chopped fresh sage (divided)
• 1 tablespoon and one teaspoon finely chopped fresh thyme (divided)
• 1 clove garlic, minced
• Fresh ground black pepper
• Kosher salt
• 6 cups butternut squash, peeled and chopped into 1/2-inch pieces
• 3 1-inch-thick slices of round crusty bread (such as sourdough)
• 4 tablespoons sherry vinegar
• 1/2 cup shelled pumpkin seeds
• 2 cups chopped kale or another green
• 1/2 cup parsley leaves
• 1/2 cup chopped scallion greens
• 2 medium apples (Macintosh, Cortland or Macoun)

Directions

Preheat the oven to 400 degrees.

Line a large baking sheet with parchment paper.

In a large bowl, combine 3 tablespoons of olive oil, 1 tablespoon each of chopped sage and thyme, the minced garlic, a couple of pinches of Kosher salt and a little fresh ground black pepper. Add the squash and toss to coat it with the oil and spices.

Distribute the squash evenly over the baking sheet and bake until tender and lightly browned around the edges (about 20 – 30 minutes). Remove it from the oven and set aside.

While the squash is cooking, add 2 tablespoons of olive oil to a skillet large enough to fit the slices of bread in a single layer. Turn on the heat to medium. Add the bread slices and cook them until the bottom sides are golden brown and crisp (about 5 minutes). Turn the bread over and lightly grill the other side (about 2 minutes). Move the bread to a plate and lightly salt both sides.

Toast the pumpkin seeds in a dry skillet (a cast iron skillet works well) over medium heat (about 4 or 5 minutes). Toss them constantly, so that they don’t burn. Pour them into a bowl for later.

Make the dressing in a small bowl. Add 1/2 cup of olive oil, 1 teaspoon each of chopped sage and thyme, 4 tablespoons of sherry vinegar, a little Kosher salt and fresh ground pepper.

Put the squash in a large serving bowl. Tear the bread into bite-size pieces (1-inch to 1 1/2-inches) and add them to the bowl. Add the vinaigrette and toss everything together. Let it sit for a few minutes. Add the parsley, kale and scallions and toss again. Let it sit for at least 15 minutes, stirring it a couple of times to distribute the vinaigrette. Just before serving, taste and add salt and pepper if needed. Add the pumpkin seeds and toss once more.

Related Topics

Here are some other recipes that you might enjoy.

• Pasta with Citrus-Scented Ricotta, Charred Pearl Tomatoes, Wilted Baby Kale and Toasted Hazelnuts
• Kale Salad with Apples, Cranberries and Walnuts
• Kale Pesto