Photo: Sorin Gheorghita
Roasted Butternut Squash Panzanella Recipe
12 ingredients
1 hr 20 min
4 to 6 servings
openrecipes
This roasted butternut squash panzanella recipe has toasted bread, walnuts, and dried cranberries tossed in a garlic-and-shallot balsamic vinaigrette.
Estimated Nutrition (whole recipe, rough)
785
Calories
16g
Protein
18g
Fat
142g
Carbs
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Honey | 1 tbsp (21g) | 64 |
| Grape | 1/2 cup (76g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Walnut | 1 walnut half (4g) | 26 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 medium shallots , trimmed, peeled, and halved
- 3 medium garlic cloves , peeled
- 1/4 cup plus 2 tablespoons olive oil
- 8 ounces day-old crusty bread, such as pain au levain , cut into 1/2-inch cubes (about 6 cups)
- 1 (3-pound) butternut squash
- 1/2 teaspoon ground sage
- 3 tablespoons balsamic vinegar
- 1 teaspoon honey
- 1/4 teaspoon kosher salt , plus more for seasoning
- 1/8 teaspoon freshly ground black pepper , plus more for seasoning
- 1/2 cup dried cranberries
- 1/2 cup walnuts , toasted and coarsely chopped
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes