Butternut Sage Panzanella
Dinner, Fall, Grains, Vegetables
May 29, 2015
- Prep: 20 mins
- Cook: 40 mins
20 mins
40 mins
1 hrs
- Yields: 6 Servings
Directions
Wash hands with soap and warm water. Wash produce well.
Place two oven racks 3-4 inches apart and preheat oven to 375 °F.
In a medium bowl, toss together butternut squash with one tablespoon olive oil, garlic, and ¼ teaspoon of pepper.
Transfer to baking sheet and place in hot oven on bottom rack to roast for 25-30 minutes, until squash is tender yet firm.
In large bowl, toss together bread, 1 tablespoon olive oil, sage and salt.
Transfer to a baking sheet and place in oven on top rack. Toast for 10 minutes.
Toss and toast an additional 5 minutes until golden and crisp.
Remove squash and bread from oven and cool completely.
Whisk together lemon juice, zest, vinegar, 3 tablespoons olive oil and ¼ teaspoon pepper.
Combine romaine lettuce, red onion, butternut squash and toasted bread.
Drizzle with dressing and toss gently to coat.
The Supplemental Nutrition Assistance Program provides nutrition assistance to people with low income. It can help you buy nutritious foods for a better diet. To find out more, contact 1-800-352-8401. This institution is an equal opportunity provider and employer. This material was funded by USDA’s Supplemental Nutrition Assistance Program (SNAP).
Issued in furtherance of Cooperative Extension work, acts of May 8 and June 30, 1914, in cooperation with the U.S. Department of Agriculture, Jeffrey C. Silvertooth, Associate Dean & Director, Economic Development & Extension, College of Agriculture Life Sciences, The University of Arizona. The University of Arizona is an equal opportunity, affirmative action institution. The University does not discriminate on the basis of race, color, religion, sex, national origin, age, disability, veteran status, or sexual orientation in its programs and activities.