Squash Panzanella
Ingredients
2 lbs. (approx.)
butternut squash, peeled and seeded, cut into ¾" cubes
- Kowalski's Extra Virgin Olive Oil, as needed
- kosher salt and freshly ground Kowalski's Black Peppercorns, to taste
1 loaf
Kowalski's Signature Parmesan Herb Bread, cut into 1-1 ½" cubes
4 oz.
baby spinach
½
red onion, thinly sliced into half moons
- Kowalski's White French Salad Dressing, to taste
- garnishes, to taste: fresh pomegranate seeds, roasted and salted pepitas and golden raisins
Directions
- Preheat oven to 450°.
- Toss squash with oil to lightly coat; season with salt and pepper.
- Spread squash on a parchment-lined baking sheet; roast in preheated oven until edges are browned and squash is tender (about 25 min.), turning once.
- Remove squash from oven; set aside. Reduce oven temperature to 325°.
- In a large mixing bowl, toss bread with 3-4 tbsp. oil to fully coat; season with salt and pepper to taste. Bake in preheated oven until lightly browned and toasty (about 15 min.).
- Remove bread from oven; set aside to cool completely.
- In a large salad bowl, toss bread with roasted squash, spinach and onion; drizzle with dressing to taste.
- Garnish with pomegranate seeds, pepitas and raisins; season liberally with salt and pepper. Serve immediately.
Find It!
- Find Kowalski's Signature Parmesan Herb Bread on the Artisan Bread Table.
- Find Kowalski's White French Salad Dressing in the Grocery Department.
