Description
Squash Panzanella with Bagna Cauda is a cozy fall salad featuring roasted squash, crusty bread, and a savory anchovy garlic dressing.
Ingredients
Scale
- 1 butternut squash, peeled, seeded, and cubed
- 1 loaf crusty bread, cubed
- 1/4 cup olive oil
- Salt and pepper to taste
- 4 cloves garlic, minced
- 4 anchovy fillets, minced
- 1/4 cup heavy cream
- 2 tablespoons red wine vinegar
- 1/4 cup chopped fresh parsley
Instructions
- Preheat oven to 400°F (200°C).
- Toss squash and bread with olive oil, salt, and pepper.
- Roast for 20-25 minutes, or until squash is tender and bread is golden.
- While squash roasts, make bagna cauda: In a small saucepan, sauté garlic and anchovies in olive oil until fragrant.
- Stir in heavy cream and red wine vinegar. Simmer for 5 minutes.
- In a large bowl, combine roasted squash and bread.
- Pour bagna cauda over the salad and toss to coat.
- Garnish with fresh parsley and serve warm.
Notes
- Use any type of squash you like.
- Add other vegetables like kale or Brussels sprouts.
- For a vegetarian option, omit the anchovies.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 10g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 20mg