Squash was a hard sell with my family until I paired it with pumpkin seeds, cranberries and horseradish. Now they love it! —Devon Delaney, Westport, Connecticut.
Ingredients For Roasted Butternut Squash Panzanella Recipe
4 cup Cubed sourdough bread
5 tablespoon Olive oil, divided
1 inch Medium butternut squash , peeled and cut into 1 cubes
0.5 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
Dressing
0.33333333333333326 cup Red wine vinegar
0.25 cup Maple syrup
2 tablespoon Prepared horseradish
0.5 teaspoon Salt
0.5 teaspoon Pepper
0.25 teaspoon Dried rosemary, crushed
0.25 cup Olive oil
Nutrition value
439
calories per serving
19 g Fat11 g Protein55 g Carbs4 g FiberOther
Current Totals
19 g Fat
11 g Protein
55 g Carbs
4 g Fiber
MacroNutrients
Carbs
55 g
Protein
11 g
Fiber
4 g
Fats
Fat
19 g
Vitamins & Minerals
Calcium
50 mg
Iron
3 mg
Vitamin A
65 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
5 mg
Vitamin B6
0 mg
Vitamin B9
31 mcg
Vitamin B12
0 mcg
Vitamin C
7 mg
Vitamin E
3 mg
Copper
0 mcg
Magnesium
37 mg
Manganese
0 mg
Phosphorus
126 mg
Selenium
24 mcg
Zinc
1 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
