Roasted Butternut Squash Panzanella Recipe: How to Make It

Ingredients

• 4 cups cubed sourdough bread
• 5 tablespoons olive oil, divided
• 1 medium butternut squash (about 3 pounds), peeled and cut into 1-inch cubes
• 1/2 teaspoon each salt, ground ginger, ground cumin and pepper
• 1 cup salted shelled pumpkin seeds or pepitas
• 1 cup dried cranberries
• 4 shallots, finely chopped (about 1/2 cup)
• DRESSING:
• 1/3 cup red wine vinegar
• 1/4 cup maple syrup
• 2 tablespoons prepared horseradish
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon dried rosemary, crushed
• 1/4 cup olive oil