Panzanella

panzanella, squash, bread

appetizer, side dish

Yield: 4-6

Author: Chabaso Bakery

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Panzanella

This recipe features a roasted butternut squash and toasted bread salad, combined with greens, dried cherries, and a zesty dressing for a vibrant and savory dish.

Ingredients

• 1 CHABASO Rainin' Grains Ciabatta, cut into 1-inch cubes
• 3 tablespoons extra virgin olive oil, divided
• 1 teaspoon ground black pepper, divided
• 3/4 teaspoon kosher salt, divided
• 4 cups prechopped butternut squash
• 1 cup chopped yellow onion
• 1 pound collard greens, rinsed well under running water
• 1/4 cup canola oil
• 1 cup hot water
• 1/2 cup dried cherries
• 1 1/2 tablespoons hot sauce
• 1 tablespoon fresh lemon juice
• 1 tablespoon light brown sugar
• 2 1/2 teaspoons minced garlic
• 2 tablespoons chopped fresh thyme

Instructions

1. Wash hands with soap and running water.
2. Rinse all fresh produce items under cold running water prior to prepping.
3. Preheat oven to 375 degrees Fahrenheit.
4. Line 2 rimmed baking sheets with parchment paper and lightly coat with cooking spray.
5. Toss bread with 1 tablespoon olive oil, teaspoon pepper and teaspoon salt in a bowl. Spread out in a single layer on one baking sheet.
6. In same bowl as bread, toss butternut squash with onion, 1 tablespoon olive oil, teaspoon pepper and teaspoon salt. Spread out in a single layer on other baking sheet.
7. Place both baking sheets in oven. Bake bread until golden in color and crisp to touch, about 30 minutes, flipping halfway through.
8. Continue baking squash until caramelized and tender, about 15 minutes longer. Allow bread and squash to cool.
9. Remove ribs from greens and tear greens into 1-inch pieces, equaling 8 cups. Place greens in bowl and toss with 1 tablespoon canola oil.
10. Place hot water and dried cherries in a small bowl. Let soak until rehydrated and drain. Roughly chop and add with squash and toasted bread to bowl with greens. Toss to combine.
11. Combine hot sauce, lemon juice, brown sugar, garlic, remaining 3 tablespoons canola oil, remaining 1 tablespoon olive oil, remaining teaspoon pepper and remaining teaspoon salt in a small bowl.
12. About 10 minutes before serving, toss greens mixture with dressing on a large platter and sprinkle with fresh thyme.

Recommended Products

Chabaso Rainin' Grains Ciabatta

Nutrition Facts

Calories

658

Fat

26 g

Sat. Fat

3 g

Carbs

95 g

Fiber

11 g

Net carbs

84 g

Sugar

16 g

Protein

16 g

Sodium

1150 mg

Cholesterol

0 mg

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https://www.chabaso.com/blog/panzanella-on-stone-ground-wheat