October 15, 2019
Greens are back! One of the delights of Fall is that cool weather vegetables return.
So this week, I have a recipe for you that contains squash and greens. It’s a twist on panzanella salad, a popular Italian dish.
BUTTERNUT SQUASH PANZANELLA SALAD
1 lb. 2-inch cubes butternut squash
- Heat the oven to 425°F. In a large cast-iron skillet, toss the bread with 2 tablespoons of olive oil and grated Parmesan cheese. Season with salt and pepper. Bake until it is golden brown, 8 to 10 minutes. Transfer to a plate and set aside.
- Add 2 tablespoons of olive oil to the skillet and toss together with the butternut squash cubes and the red onion. Season with salt and pepper and roast, tossing after 12 minutes, until golden brown and tender, 20 to 25 minutes total. Remove from the pan and place in your serving bowl. Fold in the greens and the reserved bread cubes.
- Meanwhile, whisk together the tahini, lemon juice, and water. Season with salt and pepper. Toss with the squash mixture and sprinkle with pomegranate seeds, if you are using them.
HELPFUL HINT: Pomegranate seeds are a pain to remove from the outer skin. Buying them is a little pricey, but I think it’s worthwhile to pay the price and skip the additional labor.
Have a delicious week!