Winter Apple Squash Panzanella Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

WINTER PANZANELLA WITH APPLE DRESSING



Winter Panzanella with Apple Dressing image

Panzanella is my favorite salad, but made with tomatoes. Since good tomatoes are hard to find in the winter, I created this winter version, using roasted butternut squash, apple and cranberries.-Julie Merriman, Cold Brook, New York

Provided by Taste of Home

Categories     Lunch

Time 1h

Yield 14 servings (1 cup each).

Number Of Ingredients 21

1 medium butternut squash, peeled, seeded and cut into cubes
2 tablespoons olive oil, divided
Dash each salt and pepper
1 loaf sourdough bread (1 pound), cut into cubes
2 tablespoons each minced fresh basil, cilantro and mint, divided
1 cup fresh arugula
1 medium apple, thinly sliced
1 small red onion, thinly sliced
1/2 cup dried cranberries
1/2 cup pitted Greek olives, sliced
2 tablespoons lime juice
1-1/2 teaspoons grated lime zest
APPLE DRESSING:
1/4 cup chopped peeled apple
2 tablespoons honey, divided
1 tablespoon plus 1/2 cup olive oil, divided
1/4 cup white balsamic vinegar
1 tablespoon apple brandy or apple cider
1 tablespoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Place squash cubes in a 15x10x1-in. baking pan. Toss with 1 tablespoon olive oil and sprinkle with salt and pepper. Bake, uncovered, at 400° for 20-25 minutes or until tender and lightly browned, stirring occasionally. Remove from the oven and cool., In a large bowl, toss bread cubes with 1 tablespoon olive oil and 1 tablespoon each basil, cilantro and mint. Transfer to a baking sheet. Bake at 400° for 10 minutes or until lightly browned, stirring occasionally. Set aside., Place the cooled squash, arugula, apple slices, onion, cranberries, olives, lime juice and zest, croutons and remaining herbs in a large bowl., In a small skillet, cook apple in 1 tablespoon each honey and oil over medium heat until apple is softened and caramelized, stirring often. Transfer to a blender., Add the vinegar, brandy, mustard, salt, pepper and remaining honey. Cover and process until pureed. While processing, gradually add remaining oil in a steady stream. Drizzle over salad; toss to coat.

Nutrition Facts : Calories 276 calories, Fat 13g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 363mg sodium, Carbohydrate 38g carbohydrate (11g sugars, Fiber 4g fiber), Protein 5g protein.

WINTER APPLE & SQUASH PANZANELLA



Winter apple & squash panzanella image

Give the classic Italian tomato and stale bread salad a seasonal twist with hazelnuts, cranberries, squash and apple

Provided by Cassie Best

Categories     Lunch, Side dish, Starter, Supper, Vegetable

Time 1h

Number Of Ingredients 10

½ large butternut squash , cut into chunks
4 tbsp extra virgin olive oil
6 sage leaves , chopped
2 apples , cored and sliced into slim wedges
3 tbsp clear honey
4 tbsp red wine vinegar
200g leftover crusty bread (we used ciabatta), torn into chunks
100g hazelnuts , roughly chopped
200g bag chopped kale
100g dried cranberries

Steps:

  • Heat oven to 200C/180C fan/gas 6. Put the squash on a baking tray, drizzle with 1 tbsp oil and scatter over the sage and some seasoning. Toss together, then bake for 30 mins.
  • Add the apple slices to the tray, drizzle over the honey and toss with the squash. Put the bread on a separate tray and return both trays to the oven. Bake for another 10-15 mins until the squash and apple are tender and starting to caramelise, and the bread is crisp. Meanwhile, toast the hazelnuts in a small pan until golden. Remove the trays from the oven and set aside to cool a little.
  • Whisk the remaining oil, the honey and vinegar in a large bowl with some seasoning. Add the kale, cranberries, hazelnuts, squash apples and toasted bread. Toss everything together, then transfer to a platter or plates to serve.

Nutrition Facts : Calories 648 calories, Fat 30 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 77 grams carbohydrates, Sugar 42 grams sugar, Fiber 9 grams fiber, Protein 13 grams protein, Sodium 0.8 milligram of sodium

WINTER PANZANELLA WITH SQUASH AND SALAMI



Winter Panzanella with Squash and Salami image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

4 1/2 cups cubed peeled butternut squash (about 1 1/2 pounds)
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
4 1/2 cups cubed olive bread (or other crusty bread)
3 ounces spicy salami, cut into 1/2-inch cubes
1 small bulb fennel, halved, cored and thinly sliced, plus 1/2 cup fronds
1 stalk celery, thinly sliced
1 cup low-sodium chicken broth
3 tablespoons red wine vinegar
1 12-ounce jar roasted red peppers, drained and chopped
2 tablespoons fresh marjoram or oregano, roughly chopped
2/3 cup shredded asiago cheese (about 2 ounces)

Steps:

  • Preheat the oven to 425 degrees F. Toss the squash with 1 tablespoon olive oil on a rimmed baking sheet; season with salt and pepper. Bake, tossing halfway through, until golden brown and tender, about 20 minutes. Transfer to a plate and let cool. Add the bread to the baking sheet and bake until lightly toasted, 8 to 10 minutes; transfer to a large bowl.
  • Meanwhile, heat the remaining 3 tablespoons olive oil in a large skillet over medium heat. Add the salami and cook, stirring, until lightly browned, about 5 minutes. Remove to a paper towel-lined plate with a slotted spoon, reserving the drippings in the skillet.
  • Add the sliced fennel and celery to the skillet and cook, stirring, until softened and browned, about 10 minutes. Add the chicken broth, vinegar, 1/2 teaspoon salt and a few grinds of pepper; cook, stirring, until the liquid is slightly reduced, about 3 minutes. Remove from the heat and stir in the roasted peppers and marjoram.
  • Pour the fennel mixture over the bread cubes and let sit 2 minutes. Add the squash and salami and toss to coat. Top each serving of panzanella with the asiago and fennel fronds.

Nutrition Facts : Calories 490, Fat 28 grams, SaturatedFat 8 grams, Cholesterol 40 milligrams, Sodium 1234 milligrams, Carbohydrate 46 grams, Fiber 10 grams, Protein 16 grams, Sugar 5 grams

WINTER PANZANELLA



Winter Panzanella image

Provided by Michael Chiarello : Food Network

Categories     side-dish

Time 1h25m

Yield 6 servings as first course or side dish, or 4 as main course

Number Of Ingredients 15

1/4 cup unsalted butter
2 teaspoons finely chopped garlic
2 teaspoons finely chopped fresh thyme
6 cups day-old bread, crust removed, cubed
6 tablespoons finely grated Parmesan, plus more for garnish
Salt and freshly ground black pepper
1 small red onion, sliced thinly lengthwise
3 tablespoons sherry vinegar
Gray salt
4 cups peeled, seeded, and diced butternut squash (1/2-inch dice)
1/2 cup plus 1 1/2 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh sage
Freshly ground black pepper
1/2 pound Brussels sprouts, ends trimmed, then quartered
1/2 cup fresh Italian parsley leaves

Steps:

  • Preheat oven to 400 degrees F.
  • Melt the butter in a large skillet over moderate heat and cook until it foams. Add the garlic and thyme, and immediately add the bread cubes. Toss to coat well. Add most of the grated cheese and stir. Transfer bread to a baking sheet and sprinkle with the remaining cheese and salt and pepper and gently toss again while still warm to melt the cheese. Bake stirring once or twice, until the croutons are crisp and lightly colored on the outside but still soft within, about 10 to 15 minutes. Set aside and let cool.
  • Soak the sliced onion in the sherry vinegar and a pinch of salt for about 15 minutes. Set aside.
  • Toss the squash with 1 1/2 tablespoons of the olive oil, sage, salt, and pepper. Arrange in a single layer on a baking sheet and bake until the squash is tender and lightly caramelized, about 15 to minutes. Let cool.
  • Bring a large pot of salted water to a boil. Add the quartered Brussels sprouts and cook until tender but retain a touch of crispness, about 1 1/2 minutes, and drain.
  • Into the reserved red onions and vinegar, whisk in remaining 1/2 cup olive oil. Season with pepper.
  • In a large bowl combine the roasted squash, croutons, and Brussels sprouts. Add the vinaigrette and toss. Add the parsley leaves and toss again. Taste and adjust the seasoning. Garnish with grated Parmesan and serve immediately.
  • Chef note: "Soaking the onion briefly in sherry vinegar--sometimes called blooming the onion--mellows the raw onion taste."

PANZANELLA WITH WINTER SQUASH AND SAGE



Panzanella With Winter Squash and Sage image

This cool-weather panzanella trades tomatoes for caramelized roasted squash. It is a great salad for a buffet, but you can also make a meal of it.

Provided by Martha Rose Shulman

Categories     salads and dressings, appetizer, side dish

Time 1h

Yield 6 servings

Number Of Ingredients 17

1/2 delicata or medium butternut squash (about 1 1/4 pounds), peeled if butternut, seeded and sliced into 1/4- to 1/2-inch-thick moons
8 tablespoons extra-virgin olive oil
Salt
8 ounces stale bread, torn into bite-size pieces (about 5 cups)
2 1/2 tablespoons red wine vinegar or sherry vinegar
1 teaspoon balsamic vinegar
1 teaspoon Dijon mustard
1 plump garlic clove, mashed to a paste in a mortar and pestle or put through a garlic press
3/4 cup thinly sliced celery
1/2 cup thinly sliced radishes
1 1/2 teaspoons chopped fresh thyme
2 tablespoons chopped fresh parsley
Ground black pepper
1 romaine lettuce heart, leaves rinsed, dried, and torn into smaller pieces
1 tablespoon chopped chives
1 ounce shaved Parmesan
1 tablespoon chopped fresh sage

Steps:

  • Heat oven to 425 degrees. Line a baking sheet with parchment. Toss the squash with 1 tablespoon olive oil and salt to taste. Roast 25 minutes or until soft and caramelized on the edges, turning the slices over halfway through. Remove from heat.
  • Heat 2 tablespoons olive oil in a large, heavy skillet over medium heat. Add bread and stir until crisp, 4 to 6 minutes. Remove from heat.
  • Make the vinaigrette: In a small bowl, whisk together vinegars, salt to taste, mustard, garlic and 4 tablespoons (1/4 cup) olive oil.
  • Combine bread, celery, radishes, half the squash, thyme, parsley and pepper in a large bowl. Add 1/4 cup vinaigrette and toss together.
  • Whisk 1 tablespoon olive oil into remaining vinaigrette and toss with lettuce and chives. Place on a platter or in a wide bowl and top with bread mixture. Garnish with remaining squash and the Parmesan shavings. Sprinkle sage over the top, and serve.

Nutrition Facts : @context http, Calories 317, UnsaturatedFat 16 grams, Carbohydrate 27 grams, Fat 21 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 4 grams, Sodium 415 milligrams, Sugar 4 grams, TransFat 0 grams

ROASTED BUTTERNUT SQUASH PANZANELLA



Roasted Butternut Squash Panzanella image

Squash was a hard sell with my family until I paired it with pumpkin seeds, cranberries and horseradish. Now they love it! -Devon Delaney, Westport, Connecticut

Provided by Taste of Home

Categories     Lunch

Time 1h10m

Yield 8 servings.

Number Of Ingredients 15

4 cups cubed sourdough bread
5 tablespoons olive oil, divided
1 medium butternut squash (about 3 pounds), peeled and cut into 1-inch cubes
1/2 teaspoon each salt, ground ginger, ground cumin and pepper
1 cup salted shelled pumpkin seeds or pepitas
1 cup dried cranberries
4 shallots, finely chopped (about 1/2 cup)
DRESSING:
1/3 cup red wine vinegar
1/4 cup maple syrup
2 tablespoons prepared horseradish
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon dried rosemary, crushed
1/4 cup olive oil

Steps:

  • Preheat oven to 425°. Place bread cubes in a 15x10x1-in. baking pan; toss with 2 tablespoons oil. Bake 10-15 minutes or until toasted, stirring twice., Place squash in a greased 15x10x1-in. baking pan. Mix seasonings and remaining 3 tablespoons oil; drizzle over squash and toss to coat. Roast 35-45 minutes or until tender and lightly browned, stirring occasionally., In a large bowl, combine bread cubes, squash, pumpkin seeds, cranberries and shallots. In a small saucepan, combine the first 6 dressing ingredients; heat through, stirring to blend. Remove from heat; gradually whisk in oil until blended., Drizzle 1/2 cup dressing over salad and toss to combine. (Save remaining dressing for another use.)

Nutrition Facts : Calories 407 calories, Fat 20g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 387mg sodium, Carbohydrate 54g carbohydrate (19g sugars, Fiber 8g fiber), Protein 9g protein.

WINTER PANZANELLA WITH STUFFING CROUTONS



Winter Panzanella With Stuffing Croutons image

Stuffing salad still counts as salad, right?

Provided by Andy Baraghani

Categories     Bon Appétit     Salad     Bread     Stuffing/Dressing     Thanksgiving     leftovers     Radicchio     Endive     Apple     Pecan     Lunch

Yield Serves 6

Number Of Ingredients 11

4 cups (firmly packed) leftover stuffing, torn into bite-size pieces
1/2 cup pecans
1/4 cup fresh grapefruit juice
2 tablespoons sherry vinegar or red wine vinegar
1 teaspoon honey
1 red or white endive, cut in half crosswise, leaves separated
1 small Treviso radicchio or any other chicory, cored, torn into 2-inch pieces
1 sweet-tart apple (such as Pink Lady), cored, halved, thinly sliced crosswise
1 small beet, any color, peeled, very thinly sliced crosswise
Kosher salt
Olive oil (for drizzling)

Steps:

  • Preheat oven to 400°F. Toast stuffing on a parchment-lined rimmed baking sheet until crisp and brown, 25-35 minutes.
  • Meanwhile, toast pecans on another rimmed baking sheet, tossing once, until slightly darker and fragrant, about 5 minutes. Let cool; coarsely chop.
  • Whisk grapefruit juice, vinegar, and honey in a large bowl. Add endive, radicchio, apple, beet, and pecans, season with salt, and toss to combine. Drizzle salad with oil and add stuffing croutons; toss again to combine.

MISO-BUTTER ROAST CHICKEN WITH ACORN SQUASH PANZANELLA



Miso-Butter Roast Chicken With Acorn Squash Panzanella image

This Thanksgiving chicken comes with a crispy, craggy bread and squash salad which has all the buttery, herby flavor of classic stuffing.

Provided by Kendra Vaculin

Categories     Thanksgiving     The Way We're Cooking Now     Dinner     Chicken     Squash     Sage     Rosemary     Butter     Pepper     Apple     Onion     Vinegar     White Wine     Roast     Peanut Free     Tree Nut Free     miso

Yield 4 servings

Number Of Ingredients 23

Chicken and panzanella:
1 (3½-4-lb.) whole chicken
2¾ tsp. kosher salt, divided, plus more
2 small acorn squash (about 3 lb. total)
2 Tbsp. finely chopped sage
1 Tbsp. finely chopped rosemary
6 Tbsp. unsalted butter, melted, plus 3 Tbsp. room temperature
¼ tsp. ground allspice
Pinch of crushed red pepper flakes
Freshly ground black pepper
⅓ loaf good-quality sturdy white bread, torn into 1" pieces (about 2½ cups)
2 medium apples (such as Gala or Pink Lady; about 14 oz. total), cored, cut into 1" pieces
2 Tbsp. extra-virgin olive oil
½ small red onion, thinly sliced
3 Tbsp. apple cider vinegar
1 Tbsp. white miso
Gravy and assembly:
¼ cup all-purpose flour
2 Tbsp. unsalted butter, room temperature
¼ cup dry white wine
2 cups unsalted chicken broth
2 tsp. white miso
Kosher salt, freshly ground pepper

Steps:

  • Chicken and panzanella:
  • Pat chicken dry with paper towels, season all over with 2 tsp. salt, and tie legs together with kitchen twine. Let sit at room temperature 1 hour.
  • Meanwhile, halve squash and scoop out seeds. Run a vegetable peeler along ridges of squash halves to remove skin. Cut each half into ½"-thick wedges; arrange on a rimmed baking sheet.
  • Combine sage, rosemary, and 6 Tbsp. melted butter in a large bowl; pour half of mixture over squash on baking sheet. Sprinkle squash with allspice, red pepper flakes, and ½ tsp. salt and season with black pepper; toss to coat.
  • Add bread, apples, oil, and ¼ tsp. salt to remaining herb butter in bowl; season with black pepper and toss to combine. Set aside.
  • Place onion and vinegar in a small bowl; season with salt and toss to coat. Let sit, tossing occasionally, until ready to serve.
  • Place a rack in middle and lower third of oven; preheat to 425°F. Mix miso and 3 Tbsp. room-temperature butter in a small bowl until smooth. Pat chicken dry with paper towels, then rub or brush all over with miso butter. Place chicken in a large cast-iron skillet and roast on middle rack until an instant-read thermometer inserted into the thickest part of breast registers 155°F, 50-60 minutes. (Temperature will climb to 165°F while chicken rests.) Let chicken rest in skillet at least 5 minutes, then transfer to a plate; reserve skillet.
  • Meanwhile, roast squash on lower rack until mostly tender, about 25 minutes. Remove from oven and scatter reserved bread mixture over, spreading into as even a layer as you can manage. Return to oven and roast until bread is golden brown and crisp and apples are tender, about 15 minutes. Remove from oven, drain pickled onions, and toss to combine. Transfer to a serving dish.
  • Gravy and assembly:
  • Using your fingers, mash flour and butter in a small bowl to combine.
  • Set reserved skillet with chicken drippings over medium heat. You should have about ¼ cup, but a little over or under is all good. (If you have significantly more, drain off and set excess aside.) Add wine and cook, stirring often and scraping up any browned bits with a wooden spoon, until bits are loosened and wine is reduced by about half (you should be able to smell the wine), about 2 minutes. Add butter mixture; cook, stirring often, until a smooth paste forms, about 2 minutes. Add broth and any reserved drippings and cook, stirring constantly, until combined and thickened, 6-8 minutes. Remove from heat and stir in miso. Taste and season with salt and black pepper.
  • Serve chicken with gravy and squash panzanella alongside.

More about "winter apple squash panzanella recipes"

WINTER-INSPIRED PANZANELLA: SQUASH, APPLES, AND BLUE …
winter-inspired-panzanella-squash-apples-and-blue image
2015-01-27 Combine red onions, kale, apples, cranberries. Add diced butternut squash and bread. Pour balsamic maple dressing on top of salad and toss to …
From honestcooking.com
Servings 2-4
Estimated Reading Time 2 mins
Category Side, Main


WINTER PANZANELLA RECIPE ON FOOD52 | RECIPE | WINTER PANZANELLA ...
I love the crunch of the apple in contrast to the butternut, and the kale adds a lovely crispness. A perfect Winter Panzanella recipe. A perfect Winter Panzanella recipe. Jan 22, 2013 - …
From pinterest.com


WINTER PANZANELLA SALAD – FARM DISCOVERY
Preheat oven to 400°F. Peel and cube squash. Toss in olive oil and sprinkle with salt and chopped sage. Roast for 30 minutes or until tender. (Make sure they have cooled before adding them to salad.) Cut bread into cubes, toss in olive oil and toast in oven until golden, about 12 minutes. Roast hazelnuts on a dry sheet pan until toasted, 10-15 ...
From farmdiscovery.org


PANZANELLA SQUASH SALAD | CANADIAN LIVING
2013-10-25 Method. Lemon-Garlic Dressing: In bowl, whisk together oil, vinegar, lemon juice, garlic, salt and pepper. Set aside. In bowl, toss together squash, 1 tsp of the oil, cumin, coriander, salt and pepper; transfer to greased rimmed baking sheet. Roast in 425 F (220 C) oven, turning once, until tender and golden, about 20 minutes. Let. cool slightly.
From canadianliving.com


WINTER PANZANELLA SALAD WITH KALE AND ROASTED SQUASH
2022-02-22 The second reason is that it holds up so well to dressing so leftovers keep. And this winter panzanella salad recipe, which is sponsored by my friends at Silver Hills Bakery, is sure to become your new favourite kale salad! What is a panzanella salad? Panzanella salads hail from Tuscany, assumedly as a delicious way to use up stale bread. We ...
From ironslimketo.org


AUTUMN SQUASH PANZANELLA - RECIPEMUSE.COM
2020-09-25 Autumn Squash Panzanella serves 8. Small Kuri squash one apple, cored and cubed one cup walnut pieces, very lightly toasted two cups baby arugula four slices dense, rustic bread 1/4 cup best quality olive oil, plus more for roasting the squash two – three TB excellent quality vinegar salt and pepper 1/3 cup parmesean cheese, shaved – OPTIONAL
From recipemuse.com


PANZANELLA WITH ROASTED DELICATA SQUASH, APPLE AND BLUE CHEESE ...
2014-01-23 1 medium delicata squash, cleaned and cut into 1/4-inch slices. 2 apples, a crisp red variety peeled, cored and cut into quarters. 1 1/2 t sugar. 3 large sage leaves, roughly sliced. 3 ounces arugula or other hearty lettuce. 1 c blue cheese vinaigrette or more as needed (see recipe below) 1/4 red onion, cut into thin slices. salt and pepper ...
From splendidtable.org


WINTER APPLE & SQUASH PANZANELLA RECIPE
2021-06-25 Heat oven to 200C/180C fan/gas 6. Put the squash on a baking tray, drizzle with 1 tbsp oil and scatter over the sage and some seasoning. Toss together, then bake for 30 mins. Add the apple slices to the tray, drizzle over the honey and toss with the squash. Put the bread on a separate tray and return both trays to the oven. Bake for another 10 ...
From recipecialist.com


BALSAMIC BUTTERNUT KALE PANZANELLA - COOKIE AND KATE
2014-12-17 Instructions. Preheat oven to 420 degrees Fahrenheit with racks in the upper third and lower third of the oven. Line two rimmed baking sheets with parchment paper for easier cleanup (I used one large half-sheet for the butternut and a …
From cookieandkate.com


WINTER APPLE & SQUASH PANZANELLA | LEFTOVERS RECIPES, RECIPES, …
Jul 14, 2016 - Give the classic Italian tomato and stale bread salad a seasonal twist with hazelnuts, cranberries, squash and apple. Jul 14, 2016 - Give the classic Italian tomato and stale bread salad a seasonal twist with hazelnuts, cranberries, squash and apple. Pinterest. Today . Explore. When the auto-complete results are available, use the up and down arrows to review …
From pinterest.co.uk


WINTER PANZANELLA SALAD WITH BUTTERNUT SQUASH & APPLES
Recipes Cookware Guides For Work Log in. Download. Plan next week’s meals in minutes with a personalized meal plan. ← Winter Panzanella Salad with Butternut Squash & Apples. 45 minutes. 4 Servings. US Units Metric Units. Find cookware Grab ingredients Cook & enjoy! baking sheet pan; chef's knife ; cutting board; garlic press (optional) measuring cups; measuring …
From mealime.com


WINTER APPLE & SQUASH PANZANELLA RECIPE
Crecipe.com deliver fine selection of quality Winter apple & squash panzanella recipes equipped with ratings, reviews and mixing tips. Get one of our Winter apple & squash panzanella recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 80% Roasted cauliflower & hazelnut carbonara Bbcgoodfood.com Stir roasted …
From crecipe.com


FALL PANZANELLA SALAD RECIPE - TWO PEAS & THEIR POD
2017-11-06 Instructions. Preheat oven to 375 degrees F. Place the bread cubes on a large baking sheet. Place in the oven and bake for 10 minutes, or until the bread is toasted. Remove and set aside. Turn the oven to 400 degrees F. Place the butternut squash, brussels sprouts, and red onion on a large baking sheet.
From twopeasandtheirpod.com


BUTTERNUT SQUASH PANZANELLA - OUR SALTY KITCHEN
2020-11-06 Toast the cubed Sourdough Loaf, then store at room temperature in a gallon ziplock bag. Roast the butternut squash and store in the fridge. Make the dressing and store in a lidded jar at room temperature. One hour before serving, proceed with steps 7 and 8. Keep at room temperature to take the chill off the squash.
From oursaltykitchen.com


WINTER APPLE & SQUASH PANZANELLA
Ingredients. ½ large butternut squash, cut into chunks; 4 tbsp extra virgin olive oil; 6 sage leaves, chopped; 2 apples Apple ap-pelGrown in temperate regions, apples are one of the most widely cultivated tree fruits.
From crecipe.com


WINTER PANZANELLA WITH APPLE DRESSING RECIPE: HOW TO MAKE IT
Panzanella is my favorite salad, but made with tomatoes. Since good tomatoes are hard to find in the winter, I created this winter version, using roasted butternut squash, apple and cranberries.—Julie Merriman, Cold Brook, New York
From preprod.tasteofhome.com


WINTER PANZANELLA - JUST A TASTE
2017-10-13 Let cool. Bring a large pot of salted water to a boil. Add the quartered Brussels sprouts and cook them until tender, about 2 minutes. Remove and drain. Whisk the remaining olive oil into the red onion mixture. In a large bowl combine the croutons, roasted squash and Brussels sprouts. Add the onions and vinaigrette and toss well.
From justataste.com


WINTER PANZANELLA - SIGN IN
In a large bowl, toss shallots and squash in 1 Tbsp. olive oil, season with salt and pepper. Place vegetables on a foil-lined, rimmed baking sheet. Roast about 40 minutes, turning occasionally. Add bread cubes and roast 15 minutes more. Remove pan from oven.
From portal.peopleonehealth.com


WINTER APPLE & SQUASH PANZANELLA – COOKER APP
Add the apple slices to the tray, drizzle over the honey and toss with the squash. Put the bread on a separate tray and return both trays to the oven. Bake for another 10-15 mins until the squash and apple are tender and starting to caramelise, and the bread is crisp. Meanwhile, toast the hazelnuts in a small pan until golden. Remove the trays from the oven and set aside to …
From cookerapp.com


WINTER APPLE & SQUASH PANZANELLA | RECIPE | LEFTOVERS RECIPES, …
Dec 26, 2014 - Give the classic Italian tomato and stale bread salad a seasonal twist with hazelnuts, cranberries, squash and apple. Dec 26, 2014 - Give the classic Italian tomato and stale bread salad a seasonal twist with hazelnuts, cranberries, squash and apple. Pinterest. Today . Explore. When the auto-complete results are available, use the up and down arrows to …
From pinterest.co.uk


WINTER PANZANELLA – SMITTEN KITCHEN
2006-12-04 Soak the sliced onion in the sherry vinegar and a pinch of salt for about 15 minutes. Set aside. Toss the squash with 1 1/2 tablespoons of the olive oil, sage, salt, and pepper. Arrange in a single layer on a baking sheet and bake until the squash is tender and lightly caramelized, about 15 to minutes. Let cool.
From smittenkitchen.com


WINTER PANZANELLA - CHERRY ON MY SUNDAE
2019-11-12 Instructions. Preheat oven to 400 degrees F. Peel butternut squash, seed, and slice into ¼ inch thick slices. Toss with 2 tablespoon olive oil, salt, and pepper. Roast in the oven for 20-25 minutes or until tender and lightly browned. Remove from heat and set aside.
From cherryonmysundae.com


WINTER PANZANELLA RECIPE | SPARKRECIPES
Preheat oven to 350 degrees. In a large bowl, toss shallots and squash in 1 Tbsp. olive oil, season with salt and pepper. Place vegetables on a foil-lined, rimmed baking sheet.
From recipes.sparkpeople.com


WINTER PANZANELLA SALAD - MAISON MIRABEAU
2021-01-23 Peel and slice the avocado. Toast the bread and cut it into small pieces. In a bowl, mix together 3 tbsp of olive oil, 2 tbsp of maple syrup and the lemon juice. Toss in the bread pieces and mix together so that they are evenly coated (add more olive oil if necessary) Place all the ingredients in a salad serving dish.
From maisonmirabeau.com


RACHAEL RAY'S BUTTERNUT SQUASH PANZANELLA - RACHAEL RAY IN SEASON
4 to 5 cups torn or coarsely chopped stale peasant-style Italian bread or boule (about half of a 1 lb. loaf) 1 butternut squash (about 2 lb.) 2 tbsp. olive oil. Salt and pepper. A little freshly grated nutmeg (grate it while making one pass over the pan) 1 …
From rachaelraymag.com


ROASTED VEGETABLE WINTER PANZANELLA - WHAT'S GABY COOKING
2017-01-13 Place in a 425 degree oven bake for 25-35 minutes, until golden. While the veggies roast, massage the kale with the olive oil, lemon juice and salt. Transfer to a large bowl. Remove veggies from oven, adjust salt and pepper as needed. Toss the roasted vegetables with the kale, croutons and drizzle with vinaigrette.
From whatsgabycooking.com


BUTTERNUT SQUASH, APPLE, AND CURRANT PANZANELLA SALAD RECIPE
Toast bread, stirring once or twice, until the croutons are crisp, about 10 to 15 minutes. Set aside and let cool. Continue to roast squash until knife tender, stirring a few times, for about 10 minutes more. Add half of the bread to the vinegar mixture and toss to coat. Set aside while the squash finishes roasting.
From saltandwind.com


WINTER APPLE & SQUASH PANZANELLA RECIPE | BY BBCGOODFOOD.COM
½ large butternut squash, cut into chunks. 4 tbsp extra virgin olive oil. 6 sage leaves, chopped. 2 apples, cored and sliced into slim wedges Apple ap-pel Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are… 3 …
From craftlog.com


WINTER PANZANELLA - CHATELAINE
Instructions. PREHEAT oven to 400F. TOSS bread cubes with 1 tbsp olive oil on a baking sheet until coated. Season with fresh pepper. Bake for 5 min. Remove from oven and …
From chatelaine.com


SUMMER’S LAST HURRAH PANZANELLA - SMITTEN KITCHEN
2008-09-21 1/2 teaspoon kosher salt. 1/4 teaspoon freshly ground black pepper. Heat the oil in a large saute pan. Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed. …
From smittenkitchen.com


BEAUTIFUL WINTER PANZANELLA SALAD. - WRITES4FOODWRITES4FOOD
2016-02-22 Increase oven temperature to 400°. On the same rimmed baking sheet, toss the butternut squash cubes and red onion with a drizzle of olive oil; season with salt and pepper. Roast 20 minutes or until tender. Transfer to the bowl with the croutons. Add arugula, sliced apple, parsley leaves and walnuts.
From writes4food.com


WINTER PANZANELLA RECIPE | SPARKRECIPES - SPARKPEOPLE
Preheat oven to 350 degrees. In a large bowl, toss shallots and squash in 1 Tbsp. olive oil, season with salt and pepper. Place vegetables on a foil-lined, rimmed baking sheet. Roast about 40 minutes, turning occasionally. Add bread cubes and roast 15 minutes more. Remove pan from oven. Place spinach in a large serving bow, then top with warm ...
From recipes.sparkpeople.com


PANZANELLA WITH HEARTY GREENS, HONEY-ROASTED SQUASH, AND PEAR
2019-11-25 Cut it into 1/4-inch slices. On a rimmed baking sheet, toss the squash with the oil, honey, salt, thyme, if using, and pepper so it’s evenly coated. Roast for 8 minutes, or until the squash starts to sizzle. Stir everything around a bit and roast for 5 minutes more, or until the squash is golden brown and tender but not falling apart. Set aside.
From splendidtable.org


BEST ROASTED SQUASH PANZANELLA RECIPE - GOOD HOUSEKEEPING
2018-10-24 Directions. Heat 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 ...
From goodhousekeeping.com


RECIPES - LA PANZANELLA® ARTISANAL FOODS
Recipes. Discover a wealth of creative recipes and serving suggestions with new ones added all the time—for sharing Croccantini® crackers. Whether you’re serving small plates at a holiday gathering, unique hors d’oeuvres on the patio, sophisticated fare at an office party or weeknight desserts for your family, you’ll find bountiful ...
From lapanzanella.com


Related Search