Roasted Squash and Gingerbread Panzanella | Williams Sonoma

Name: Roasted Squash and Gingerbread Panzanella | Williams Sonoma
Total time: 75 min
Ingredients: Melted unsalted butter for brushing, plus 8 Tbs. (1 stick/125 g) butter, at room temperature; 1 1/2 cups (375 ml) boiling water; 1 cup (345 g) sorghum syrup or molasses; 1 tsp. baking soda; 2 1/2 cups (390 g) all-purpose flour; 1 tsp. baking powder; 1 tsp. salt; 2 tsp. ground ginger; 1 1/2 tsp. ground cinnamon; Pinch of ground cloves; 1 cup (220 g) firmly packed dark brown sugar; 1 egg; 3 cups (90 g) arugula; 4 oz. (125 g) slab bacon or thick-cut bacon, cut into pieces 1/4 inch (6mm) thick (lardons), and fried until crispy; 1/2 cup (60 g) drained and sliced Blackberry Farm pickled ramps or pickled pearl onions; 3 Tbs. Blackberry Farm pumpkin and pear butter; 3 Tbs. extra-virgin olive oil, plus more as needed; Kosher salt and freshly ground pepper, to taste; 2 cups (315 g) sliced or diced acorn squash, roasted

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Roasted Squash and Gingerbread Panzanella An all-time favorite at Blackberry Farm, this salad is a staple on the menu throughout the fall.

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Ingredients

Melted unsalted butter for brushing, plus 8 Tbs. (1 stick/125 g) &nbsp; butter, at room temperature
1 1/2 cups (375 ml) boiling water
1 cup (345 g) sorghum syrup or molasses
1 tsp. baking soda
2 1/2 cups (390 g) all-purpose flour
1 tsp. baking powder
1 tsp. salt
2 tsp. ground ginger
1 1/2 tsp. ground cinnamon
Pinch of ground cloves
1 cup (220 g) firmly packed dark brown sugar
1 egg
3 cups (90 g) arugula
4 oz. (125 g) slab bacon or thick-cut bacon, cut into pieces 1/4 &nbsp; inch (6mm) thick (lardons), and fried until crispy
1/2 cup (60 g) drained and sliced Blackberry Farm pickled &nbsp; ramps or pickled pearl onions
3 Tbs. Blackberry Farm pumpkin and pear butter
3 Tbs. extra-virgin olive oil, plus more as needed
Kosher salt and freshly ground pepper, to taste
2 cups (315 g) sliced or diced acorn squash, roasted