Butternut Squash Panzanella With Brown Butter Balsamic Dressing

1. 1

   Preheat oven to 425 F.

2. 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.

3. 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.

4. 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.

5. 5

   Fry chopped bacon until crispy, drain off excess fat, and set aside.

6. 6

   About 5-10 minutes before squash, onions, and garlic are finished roasting, add cranberries to pan and return to oven.

7. 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.

8. 8

   Divide salad greens between six bowls. Divide panzanella between bowls and top with grated parmesan. Serve and enjoy!

* Per serving · 4 servings · Values may vary.