Recipe: <!-- -->Butternut Squash Panzanella Salad<!-- -->
Tangy dressing complements sweet butternut squash in this tasty dish using leftover stale bread. Substitute any variety of winter squash in this recipe, if desired.
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Cooking tools:
- Oven
- Baking sheet
- Mixing bowl
- Whisk
- Measuring spoon
- Chef's knife
- Cutting board
- Tongs
- Serving platter
- Plate
- Spoon
- Peeler
Ingredients
- 4 cups (1-inch) cubes peeled and seeded butternut squash
- 5 tablespoons extra-virgin olive oil, divided
- 3 tablespoons capers, drained
- 1 tablespoon chopped garlic
- Ground black pepper, to taste
- 4 cups (1-inch) cubes baguette or other crusty bread
- 1 1/2 teaspoons chopped fresh sage
- 1/4 teaspoon fine sea salt, divided
- 2 tablespoons lemon juice
- 1/2 teaspoon lemon zest
- 1 tablespoon red wine vinegar
- 4 cups chopped romaine lettuce
- 1/4 cup thinly sliced red onion
- Queso fresco or feta cheese, crumbled (optional)
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