Pumpkin Seed Pesto Panzanella Recipe | Saratoga Olive Oil Co.

Ingredients

• 1 Delicata Squash or Sweet Potato Squash, cut into ¼” rounds, seeds removed
• 2 medium Carrots, cut into ½"
• ¾ cup Mushrooms: shitake tops, cremini or oyster, cut in half
• 2 cups Arugula
• 1 ½ cup Bread, cubed, day old or toasted in a 325°F oven
• SOOC Butter Olive Oil, for drizzling
• SOOC Sicilian Sea Salt
• Parmigiano Reggiano, for finishing
• 4 Tbsp SOOC Red Apple Balsamic Vinegar
• ½ cup Stony Brook Pumpkin Seed Pepitas
• 1 Tbsp fresh Oregano leaves
• 2 Tbsp grated Parmigiano Reggiano
• 1 tsp SOOC Sicilian Sea Salt
• 1 clove Garlic
• 1 cup SOOC Butternut Squash Seed Oil