Winter Panzanella Salad with Roasted Butternut Squash

Styling and Photography by Chay Berger | Food Prep by Leah Hamaoui

I usually have a little extra sourdough in my freezer and love creating dishes that incorporate my favorite items. Using tomato jam elevated the croutons and gave them such a beautiful golden glaze. Combining the croutons with roasted squash balanced out this winter salad. It was such a hit I had to make doubles.

Serves 4–6

• 6 oz (170 g) baby spring mix or lettuce of choice
• fresh parsley, for garnish

Roasted Butternut Squash

• 2 cups large diced butternut squash
• 1 large red onion, cut into 8 wedges
• 2 Tbsp olive oil
• 1 Tbsp maple syrup
• 1 tsp chopped fresh parsley
• salt and pepper, to taste
• ½ cup cherry tomatoes

Panzanella

• 2 large slices sourdough or crusty bread, diced in 1-inch (2½-cm) cubes
• 2 Tbsp Tuscanini Tomato Jam
• ¼ cup olive oil
• ½ Tbsp garlic salt
• ¼ tsp black pepper

Apple Cider Vinaigrette

• 2 Tbsp Tuscanini Tomato Jam
• 1 tsp Dijon mustard
• ¼ cup apple cider vinegar
• 1 tsp honey
• 2 cloves garlic, crushed
• ½ shallot, finely diced
• ¼ cup olive oil
• salt and pepper, to taste

Preheat oven to 425°F (220°C) on the convection setting. Line two baking sheets with parchment paper.

To prepare the roasted butternut squash, toss squash and onion with olive oil, maple syrup, parsley, salt, and pepper. Lay the vegetables on one baking sheet in a single layer. Roast for 35–45 minutes, stirring every 15 minutes. Add the cherry tomatoes to the pan for the last 5 minutes.

To prepare the panzanella, combine the tomato jam, olive oil, garlic salt, and black pepper in a bowl. Add the bread cubes and mix thoroughly until all pieces are coated well. Place on a baking sheet and toast for 20–30 minutes, stirring every 10 minutes, until crispy and golden brown.