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Cozy Roasted Delicata Squash Fall Panzanella: Easy 30-Min Recipe

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A warm and comforting fall salad featuring roasted delicata squash, crispy sourdough croutons, mixed greens, dried cranberries, and pumpkin seeds, all tossed in a maple Dijon vinaigrette. Ready in just 30 minutes, it’s perfect for weeknight dinners or holiday gatherings.

Ingredients

Scale
  • 1 medium delicata squash (about 1 pound), halved lengthwise, seeds removed, sliced into 1/2-inch half-moons
  • 3 cups cubed sourdough bread (1-inch cubes, day-old preferred)
  • 3 tablespoons olive oil, divided
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper, freshly ground
  • 1/2 teaspoon dried thyme (or 1 teaspoon fresh thyme leaves)
  • 1/4 teaspoon garlic powder (optional)
  • 4 cups mixed greens (arugula, baby spinach, or spring mix)
  • 1/3 cup dried cranberries (or dried cherries)
  • 1/4 cup pumpkin seeds (pepitas), toasted
  • 1/4 cup crumbled feta cheese (optional, or dairy-free feta)
  • 3 tablespoons olive oil (for dressing)
  • 2 tablespoons apple cider vinegar (or white wine vinegar)
  • 1 tablespoon maple syrup (pure maple syrup)
  • 1 teaspoon Dijon mustard
  • 1 small clove garlic, minced (or 1/4 teaspoon garlic powder)
  • 1/4 teaspoon salt (for dressing)
  • 1/8 teaspoon black pepper (for dressing)

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper (optional).
  2. Prepare the delicata squash: cut in half lengthwise, scoop out seeds, and slice into 1/2-inch half-moons. No need to peel.
  3. Cut sourdough bread into 1-inch cubes. If using fresh bread, let it sit out to dry slightly.
  4. On the prepared baking sheet, combine squash slices and bread cubes. Drizzle with 3 tablespoons olive oil, then sprinkle with 1/2 teaspoon salt, 1/4 teaspoon pepper, dried thyme, and garlic powder (if using). Toss to coat evenly and spread in a single layer.
  5. Roast for 20-25 minutes, stirring halfway through, until squash is tender and lightly browned and bread cubes are golden and crispy.
  6. While roasting, make the dressing: in a small bowl or mason jar, combine 3 tablespoons olive oil, apple cider vinegar, maple syrup, Dijon mustard, minced garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Whisk or shake until emulsified. Adjust to taste.
  7. Toast pumpkin seeds in a small dry skillet over medium heat for 2-3 minutes, shaking frequently, until fragrant and starting to pop. Set aside.
  8. In a large mixing bowl, add mixed greens. Let roasted squash and bread cool for 1-2 minutes, then add to the bowl along with dried cranberries and toasted pumpkin seeds. Drizzle with about half the dressing and toss gently. Add more dressing as desired.
  9. If using feta, sprinkle over the top. Serve immediately while still slightly warm.

Notes

For best results, use day-old sourdough bread and do not overcrowd the baking sheet. Dress the salad just before serving to keep the croutons crunchy. Leftovers can be stored separately; the dressed salad keeps for about a day in the fridge but the bread will soften.

Nutrition

Keywords: delicata squash, panzanella, fall salad, roasted squash, maple dijon, easy recipe, 30-minute meal, vegetarian, Thanksgiving side

Find it online: https://flurpchef.com/cozy-roasted-delicata-squash-fall-panzanella-easy-30-min-recipe/