Roasted Squash Panzanella
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Jump to recipeThe 50/50 kale to bread ratio makes this seasonal dish a winner. For more easy (and delicious!) recipes like this, check out Skillet: Over 70 Delicious One Pan Recipes.
Ingredients
- 8 oz.
country bread (torn into chunks)
- 4 Tbsp.
olive oil
- 1/4 cup
grated Parmesan
Kosher salt
Pepper
- 1 lb.
2-inch cubes butternut squash
- 1
red onion (cut into wedges)
- 5 oz.
baby kale
- 1/4 cup
tahini
- 1/4 cup
lemon juice
- 1/4 cup
water
- 1/4 cup
pomegranate seeds
Directions
- Step 1Heat 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.
- Step 2Add 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.
- Step 3Meanwhile, whisk together tahini, lemon juice, and water; season with salt and pepper. Toss with squash mixture and sprinkle with pomegranate seeds.
Nutritional Information (per serving): About 405 calories, 23.5 g fat (4 g saturated), 21 g protein, 360 mg sodium, 44 g carb, 6 g fiber
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