Name: Winter apple & squash panzanella
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4
Cuisine: Italian
Ingredients: 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

Home
Recipes
Winter apple & squash panzanella

Winter apple & squash panzanella

Cassie Best

Save recipe

Serves 4

Easy

Prep: 20 mins

Cook: 40 mins

A star rating of 4 out of 5.4 ratingsRate

loading...

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

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Honey Glazed Chicken

A star rating of 4.3 out of 5.36 ratings

Butternut ricotta tart with fiery rocket salad

A star rating of 4.3 out of 5.10 ratings

Ingredients

Nutrition

Units:

MetricUS

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

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal648
fat30g
saturates3g
carbs77g
sugars42g
fibre9g
protein13g
salt0.8g

Method

step 1

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.
step 2

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.
step 3

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.

Recipe from Good Food magazine, December 2014

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4 out of 5.4 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now