This beautiful take on panzanella salad would be stunning on your Thanksgiving dinner table! It’s full of good healthy stuff, and you can find most of it at the Market this Saturday too! Just in time for the big feast.
Roasted Squash Panzanella
recipe from Anna Helm Baxter for Good Housekeeping
- 8 oz. country bread (torn into chunks)
- 4 tbsp. olive oil
- 1/4 c. grated Parmesan
- Kosher salt
- 1 lb. 2-inch cubes butternut squash
- 1 red onion (cut into wedges)
- 5 oz. baby kale
- 1/4 c. tahini
- 1/4 c. lemon juice
- 1/4 c. water
- 1/4 c. pomegranate seeds
- Heat oven to 425°F. In large cast-iron skillet, toss bread with 2 tablespoons olive oil and grated Parmesan; season with salt and pepper. Bake until golden brown, 8 to 10 minutes; transfer to plate.
- Add 2 tablespoons olive oil to skillet and toss with butternut squash cubes and red onion. Season with salt and pepper and roast, tossing after 12 minutes, until golden brown and tender, 20 to 25 minutes total; fold in baby kale and reserved bread cubes.
- Meanwhile, whisk together tahini, lemon juice, and water; season with salt and pepper. Toss with squash mixture and sprinkle with pomegranate seeds. Makes 4 servings.
There are several things I love about this recipe. One is that you could bake the butternut squash the day before, and then finish the rest of the dish fairly quickly prior to putting it on the table. Another is the fresh flavors and twist on an Italian panzanella; which makes it a natural for my quasi-Italian family, and a bright counterpoint to all the traditional baked dishes you see at Thanksgiving. And finally, it’s just gorgeous with all it’s pretty colors which also means it’s super healthy and nutritious too.
For more fresh healthy Thanksgiving recipes, see our recipe archive.