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
- 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
- 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.
- Meanwhile, place bread cubes on rimmed baking sheet. Bake until toasted, about 8-10 minutes.
- 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.