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Butternut Sage Panzanella

Yields6 ServingsPrep Time20 minsCook Time40 minsTotal Time1 hr

 4 cups butternut squash, cut into 1 inch cubes
 5 tablespoons extra virgin olive oil, divided in recipe
 1 tablespoon chopped garlic
 ½ teaspoon fresh cracked pepper, divided in recipe
 4 cups cubed bread, cut into 1 inch pieces
 1 ½ teaspoon dried sage
 ¼ teaspoon salt
 2 tablespoons lemon juice + ½ tsp lemon zest
 1 tablespoon red wine vinegar
 4 cups romaine lettuce
 ¼ cup thinly sliced red onion
1

Wash hands with soap and warm water. Wash produce well.

2

Place two oven racks 3-4 inches apart and preheat oven to 375 °F.

3

In a medium bowl, toss together butternut squash with one tablespoon olive oil, garlic, and ¼ teaspoon of pepper.

4

Transfer to baking sheet and place in hot oven on bottom rack to roast for 25-30 minutes, until squash is tender yet firm.

5

In large bowl, toss together bread, 1 tablespoon olive oil, sage and salt.

6

Transfer to a baking sheet and place in oven on top rack. Toast for 10 minutes.

7

Toss and toast an additional 5 minutes until golden and crisp.

8

Remove squash and bread from oven and cool completely.

9

Whisk together lemon juice, zest, vinegar, 3 tablespoons olive oil and ¼ teaspoon pepper.

10

Combine romaine lettuce, red onion, butternut squash and toasted bread.

11

Drizzle with dressing and toss gently to coat.

12

Serve immediately.

Nutrition Facts

6 servings

Serving size

2 cups

Amount per serving
Calories329
% Daily Value *
Total Fat 18g24%

Saturated Fat 2g10%
Cholesterol 0mg
Sodium 464mg21%
Total Carbohydrate 46g17%

Dietary Fiber 8g29%
Protein 10g
Calcium 154mg12%
Iron 31mg173%
Folate 149mcg38%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.