Roasted Butternut Squash Bread Salad
- Total Time
- 35 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1butternut squash (about 2 pounds), peeled, seeded and cut into ½- to 1-inch wedges
- 4tablespoons olive oil
- Kosher salt and black pepper
- ½teaspoon red-pepper flakes (optional)
- 3(1-inch thick) slices country bread or round peasant loaf, torn into 1- to 1½-inch pieces
- 2tablespoons tahini
- 2tablespoons lime juice
- 1teaspoon honey
- ¼cup roughly chopped cilantro, parsley or dill, or a combination of all three (optional)
Nutritional analysis per serving (4 servings)
319 calories; 19 grams fat; 3 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 4 grams polyunsaturated fat; 37 grams carbohydrates; 6 grams dietary fiber; 7 grams sugars; 6 grams protein; 653 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 425 degrees. Line a large sheet pan with parchment paper or foil. In a large bowl, toss the squash with 2 tablespoons olive oil. Season well with salt, black pepper and red-pepper flakes (if using) and toss again. Spread the squash in an even layer on the sheet pan and roast until it begins to brown in spots, 10 to 15 minutes.
- Step 2
While the squash roasts, in the same bowl (no need to wipe it out), toss the bread with the remaining olive oil and season with salt and pepper. After the squash has roasted for 10 to 15 minutes, remove from the oven and turn the squash pieces over. Add the bread to the sheet pan. Roast 10 to 15 minutes more, turning the bread halfway through, until the croutons are golden and crisp and the squash is tender.
- Step 3
While the squash and croutons roast, whisk together the tahini, lime juice, honey and 2 tablespoons water. Season to taste with salt.
- Step 4
Arrange the squash and croutons on a platter or in a bowl and drizzle with the dressing. Scatter with the herbs, if using.
Private Notes
Comments
When cooking a whole butternut squash first rinse and dry the exterior and prick it a few times with a fork. Then roast at 350 for 30 minutes whole. Then peel it and cut it up. So much easier than peeling and cutting it raw and the squash cooks more quickly.. Usually you have extra which can be used later in the week.
I used a couple of bags of frozen butternut squash cubes, a whole baguette, and half a red onion, drizzled with olive oil, salt, pepper, and paprika, and roasted for about 20 minutes at 425F. I made the tahini dressing as in the recipe. Saved a lot of time and was really good!
I topped this with shredded chicken, goat cheese, and chopped kale. It made a really nice family meal. Trader Joe's cubed squash cooked well in the time frame, and was way less work!
Made this last night and it was amazing. I followed the advice of others and added 1/2 cup of white wine and 3 cups of homemade chicken broth. I also cooked the butternut in a combination of onions and leeks and added some fresh thyme to the dish along with sage. I didn’t have any ricotta but the dish was perfectly creamy with the addition of enough Parmesan. I will definitely be making this again!
rich, filling, and satisfying. the sauce is very good, don't skip it.
Yes add the red onion, red pepper and arugula. Seriously good stuff! Took longer than noted to roast but still worth the wait.