Butternut Sage Panzanella - The Garden Kitchen

Ingredients

• 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