Nourish PA: Roasted Squash and Bread Salad

This dish riffs on panzanella, an Italian salad that traditionally includes cubed toasted bread and tomatoes. Our version is an autumnal version, that’s also a clever way to use leftover squash and bread from a holiday meal. You can use any type of winter squash and any style of bread, and if the bread is a little stale, all the better! It will toast up nicely and absorb the lemon-y dressing even better.

Roasted Squash and Bread Salad

Serves 6
Prep Time Cook Time Total Time
15 min 45 min 60 min


  • 3 pounds winter squash, such as butternut, acorn squash or kabocha, peeled, seeded and cut into 1-inch pieces
  • 1/4 cup plus 1 tablespoon olive oil, divided
  • 4 cups cubed bread
  • Salt and pepper, to taste
  • 1/2 lemon, juiced
  • 1 apple, cored and thinly sliced
  • 1/2 small red onion, thinly sliced


  1. Preheat oven to 425°F. Toss squash and 2 tablespoons of oil on rimmed baking sheet until coated. Season with salt and pepper. Bake until golden-brown and fork-tender, about 25-35 minutes.
  2. Meanwhile, place bread cubes on rimmed baking sheet. Bake until toasted, about 8-10 minutes.
  3. Mix remaining oil and lemon juice together in large bowl. Season with salt and pepper. Add squash, apples, bread and red onions and toss to coat. Serve and enjoy.

Special thanks to our sponsors...

Find out how you can support PA Eats.