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Light & Cozy Roasted Delicata Squash Panzanella

roasted delicata squash panzanella - featured image
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A simple, rustic fall salad featuring roasted delicata squash, crunchy sourdough croutons, and a tangy apple cider vinaigrette. It’s a quick, satisfying dish perfect for weeknights or gatherings.

Ingredients

Scale
  • 1 medium delicata squash (about 1 pound), halved lengthwise, seeds removed, sliced into ½-inch half-moons
  • 3 cups cubed day-old sourdough bread (1-inch cubes)
  • 3 tablespoons extra-virgin olive oil, divided
  • ½ teaspoon kosher salt, plus more to taste
  • ¼ teaspoon black pepper, freshly ground
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon lemon juice, freshly squeezed
  • 1 small shallot, thinly sliced (about 2 tablespoons)
  • 1 clove garlic, minced
  • ¼ cup toasted pepitas (pumpkin seeds)
  • ¼ cup dried cranberries
  • 2 cups fresh baby arugula
  • ¼ cup crumbled feta cheese (optional)
  • Fresh parsley, chopped, for garnish

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large bowl, toss squash slices with 1 tablespoon olive oil, ¼ teaspoon salt, and a pinch of pepper. Spread in a single layer on one half of the baking sheet.
  3. In the same bowl, toss bread cubes with 1 tablespoon olive oil, remaining ¼ teaspoon salt, and a pinch of pepper. Spread in a single layer on the other half of the baking sheet.
  4. Roast for 20-25 minutes, tossing halfway, until squash is tender and caramelized and bread is golden and crunchy. (If bread browns faster, remove it after 15 minutes.)
  5. Meanwhile, make the dressing: In a small bowl, whisk together remaining 1 tablespoon olive oil, apple cider vinegar, lemon juice, sliced shallot, and minced garlic. Let sit.
  6. Transfer roasted squash and bread to a large bowl. Let cool about 5 minutes.
  7. Add arugula, pepitas, and dried cranberries to the bowl. Drizzle dressing over everything.
  8. Gently toss with hands or a spatula until arugula is just wilted and bread is coated.
  9. Sprinkle with crumbled feta and fresh parsley. Serve immediately.

Notes

For best texture, toast bread cubes separately if they brown faster than the squash. The dressing can be made a day ahead. Leftovers keep in the fridge for up to 2 days; reheat in a 350°F oven for 5-7 minutes to revive crunch.

Nutrition

Keywords: delicata squash, panzanella, fall salad, roasted squash, sourdough, easy fall recipe, vegetarian

Find it online: https://breezybake.com/light-and-cozy-roasted-delicata-squash-panzanella-easy-fall-recipe/