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roasted squash panzanella

This is one of my favorite versions of a traditional panzanella, or bread salad. It’s crunchy with tender bites of roasted squash, tangy goat cheese and the hint of sage adds a really nice, fall flavor to the dish.

1 cup day-old ciabatta or sourdough bread, cut into cubes
4 tablespoons extra virgin olive oil, divided
Salt, to taste
Freshly ground black pepper
1/4 medium butternut squash, peeled, seeds removed and diced
1/4 medium onion, sliced
1-2 scallions, white and light green parts, thinly sliced
1 tablespoon fresh sage, hand torn
2 ounce goat cheese, large crumbles

1. Preheat oven to 425°F. Place bread cubes on a baking sheet and bake for 5-7 minutes, turning occasionally, until golden brown on all sides. Transfer to a medium bowl and toss with 2 tablespoons olive oil.
2. Gently wipe off baking sheet and add squash and onion. Toss with 1 tablespoon olive oil and season with salt and pepper. Bake for 25-30 minutes until soft and lightly golden brown. Remove from oven and add to bowl with bread along with scallions and sage. Gently toss with remaining 1 tablespoon olive oil. Transfer to a serving bowl and top with goat cheese. Serve at room temperature.

Serves 1.

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