Roasted Squash Panzanella Salad Recipe

Ingredients

• 4 cups French bread, cut into 1-inch cubes
• ⅓ cup plus 5 tablespoons olive oil, divided
• 1 medium butternut squash, peeled and cut into 1-inch cubes (about 7⅓ cups)
• 2 teaspoons kosher salt, divided
• 1 teaspoon ground black pepper, divided
• ½ teaspoon ground cumin
• ¼ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• ¼ cup fresh lemon juice
• 1 tablespoon honey
• 1 tablespoon Dijon mustard
• ½ cup golden raisins
• ½ cup chopped roasted pistachios
• ¼ cup finely diced red onion
• 2 tablespoons chopped fresh basil
• 2 tablespoons chopped fresh parsley
• Fresh basil