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1
Preheat oven to 425 F.
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2
Toss butternut squash, onions, and garlic in 2 Tbsp. olive oil. Spread on a parchment lined baking sheet and sprinkle with salt and pepper. Roast for approximately 1 hour or until squash is golden with crisp edges. Stir every 15-20 minutes.
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3
Toss bread cubes with remaining 2 Tbsp. olive oil. Spread on a second parchment lined baking sheet and add to oven. Bake 15-20 minutes or until edges are golden and crispy, stirring halfway through baking time.
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4
To make dressing, begin by browning butter in a small saucepan. Melt butter over medium-high heat and continue to cook, stirring constantly, until butter turns a nut-brown color and gives off a nutty fragrance. Set aside to cool for about 10 minutes. Once cool, add chopped fresh herbs, balsamic, and lemon juice. Stir to combine and set aside.
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5
Fry chopped bacon until crispy, drain off excess fat, and set aside.
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6
About 5-10 minutes before squash, onions, and garlic are finished roasting, add cranberries to pan and return to oven.
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7
Once vegetable are finished roasting, toss vegetables and cranberries, bread cubes, pecans, bacon, and navy beans in a large bowl with brown butter and balsamic dressing. Let sit 10 minutes to allow dressing to soak in.
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8
Divide salad greens between six bowls. Divide panzanella between bowls and top with grated parmesan. Serve and enjoy!
