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Best Roasted Delicata Squash Fall Panzanella Recipe

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This isn’t just another salad. It’s the kind of dish that makes people stop mid-conversation and ask, ‘What did you put in this?’ It’s got that perfect mix of textures—soft, creamy squash, crunchy croutons, and tart little bursts of cranberry—all tied together with a simple maple-Dijon dressing that’s honestly addictive.

Ingredients

Scale
  • 2 medium delicata squash (about 1.5 lbs total), halved, seeded, and sliced into 1/2-inch half-moons
  • 1 large red onion, peeled and cut into 1-inch wedges
  • 3 tablespoons extra-virgin olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper (optional)
  • 4 cups (about 6 oz) rustic sourdough or ciabatta bread, cut into 1-inch cubes
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon pure maple syrup
  • 1 teaspoon Dijon mustard
  • 1 small shallot, finely minced (about 1 tablespoon)
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 cups (about 4 oz) baby arugula
  • 1/2 cup dried cranberries
  • 1/3 cup toasted pepitas (pumpkin seeds) or chopped pecans
  • 1/3 cup crumbled feta cheese (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Position racks in the upper and lower thirds of the oven.
  2. Cut the delicata squash in half lengthwise. Use a spoon to scoop out the seeds and stringy bits. Then, slice each half into 1/2-inch thick half-moons. Place the squash slices on one baking sheet along with the red onion wedges.
  3. Drizzle the squash and onion with 3 tablespoons olive oil. Sprinkle with 1 teaspoon salt, 1/2 teaspoon pepper, and the cayenne (if using). Toss everything with your hands until well coated, then spread it out in a single layer.
  4. On the second baking sheet, toss the bread cubes with 2 tablespoons olive oil, 1/2 teaspoon garlic powder, and 1/4 teaspoon salt. Spread them out in a single layer.
  5. Place the squash sheet on the lower rack and the bread sheet on the upper rack. Roast for 15 minutes. Then, swap the sheets and rotate them front to back. Roast for another 10-15 minutes, until the squash is tender and caramelized on the edges, and the croutons are golden and crispy.
  6. While everything roasts, combine the olive oil, apple cider vinegar, maple syrup, Dijon mustard, minced shallot, salt, and pepper in a small bowl or jar. Whisk or shake until well emulsified.
  7. Let the roasted squash and croutons cool on their baking sheets for about 5-10 minutes.
  8. In a large mixing bowl, combine the arugula, dried cranberries, and toasted pepitas. Add the warm squash and onion, and about half of the croutons. Drizzle the dressing over the top.
  9. Use your hands or tongs to toss everything together until evenly coated. Add the remaining croutons and toss once more.
  10. If using feta, sprinkle it over the top. Transfer to a serving platter or bowl and serve immediately.

Notes

Don’t skip the separate roasting of squash and bread. Cut the squash evenly for consistent cooking. Toast pepitas yourself for better flavor. Dress just before serving to keep croutons crunchy. For hosting, prep ahead: roast squash and croutons up to a day in advance, store separately at room temperature, and make dressing ahead. Reheat squash gently before assembling.

Nutrition

Keywords: delicata squash, panzanella, fall salad, roasted squash, maple dijon dressing, vegetarian, Thanksgiving side

Find it online: https://daintydine.com/best-roasted-delicata-squash-fall-panzanella-recipe/