Butternut Squash Panzanella Salad

Ingredients

• For the Roasted Butternut Squash:
• 4 cups butternut squash, cubed
• 2 tablespoons SOOC Butternut Squash Seed Oil or SOOC Medium Varietal Olive Oil
• 1 teaspoon salt
• ½ teaspoon black pepper
• For the Mushroom & Sage Croutons:
• 4 cups cubed sourdough bread
• 2 tablespoons SOOC Mushroom & Sage Olive Oil
• For the Cranberry Pear Vinaigrette:
• ½ cup SOOC Cranberry Pear White Balsamic Vinegar
• ¼ cup SOOC Medium Varietal Olive Oil (like Spanish Arbosana EVOO)
• 1 shallot, finely chopped
• ½ teaspoon ground ginger
• ½ teaspoon salt
• Additional Salad Ingredients:
• 2 pears, peeled and coarsely chopped
• 1 cup dried cranberries
• ½ cup pepitas