Butternut Panzanella Salad!

January 2, 2017

Looking for something new and delicious to try? Try this easy butternut panzanella salad! You won't be disappointed!


  • 4 cups of butternut squash (cubes, peeled, and seeded)
  • 5 tablespoons of extra-virgin olive oil
  • 3 tablespoons of drained capers
  • 1 tablespoon of chopped garlic
  • Ground black pepper
  • 4 cups cubes of baquette or other crusty bread
  • 1 1/2 teaspoon chopped sage
  • Salt
  • 2 tablespoons of lemon juice
  • 1/2 teaspoon of grated lemon zest
  • 1 tablespoon of red wine vinegar
  • 4 cups of chopped romaine lettuce
  • 1/4 cup of thinly sliced red onion
  • Queso fresco or feta cheese


  1. In a bowl, toss together squash, capers, garlic, 1 tablespoon of the oil, pepper, and garlic.
  2. Transfer to a baking sheet and back-30 minutes while tossing occasionally.
  3. In another bowl toss together bread, sage, salt, and 1 tablespoon of the remaining oil.
  4. Transfer to another baking sheet and bake for about 10 minutes while tossing halfway through. 
  5. Set both baking sheets aside when done.
  6. In another bowl whisk together zest, remaining 3 tablespoons of oil, lemon juice, salt, vinegar, and pepper to make the dressing. 
  7. Add the lettuce, squash, onions, bread and toss everything together gently.
  8. Transfer to plats, top with cheese.