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Add a photoI'd never had panzanella before, but I will definitely be having it again. This recipe was worth the time.
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Ingredientes
- 2 shallots, peeled and sliced
- 1 1/2 T minced garlic
- olive oil for drizzling, plus 1/4 c
- 1 loaf (small boule size) day old rustic bread, cut into cubes
- 1 butternut squash (about 3 or so pounds)
- 1/2 tsp ground sage
- 3 T balsamic vinegar
- 1 tsp honey
- salt
- pepper
- 1/2 c dried cranberries
- 1/2 c walnuts, toasted
Direcciones
- Preheat the oven to 400 degrees.
- Peel and cut the squash into cubes, roughly the same size of the bread.
- Drizzle with olive oil, sage and salt and pepper. Roast until golden brown and tender, about 20-30 minutes. Occasionally toss it with a spatula to roast evenly.
- At the same time, or before or after, toast the bread cubes in a little olive oil until crisp and brown. Also occasionally tossing. This takes about 10 minutes and can also be done on the stove top if you don't have the oven space.
- While the squash is roasting, caramelize the shallots in a small sauce pan. During the last few minutes, add in the garlic.
- When the shallots are done transfer to a large bowl (if you're using an immersion blender) or a regular blender.
- Add in the vinegar, honey, salt and pepper.
- Blend until smooth. With the motor running stream in the 1/4 c of olive oil.
- Toss together the squash, toasted bread, cranberries and walnuts.
- Spoon over the vinaigrette and toss to combine.
- Serve hot immediately, or later at room temperature.
- If you make this in advance, don't toss in the dressing until just before serving and I recommend reheating in an oven to crisp everything up again.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 18g | |
| Recipe makes 6 servings | |
| Calories 67 | |
| Calories from Fat 25 | 37% |
| Total Fat 3.01g | 4% |
| Saturated Fat 0.28g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1mg | 0% |
| Potassium 30mg | 1% |
| Total Carbs 10.58g | 3% |
| Dietary Fiber 0.9g | 3% |
| Sugars 8.05g | 5% |
| Protein 0.74g | 1% |
