Challah Panzanella With Butternut Squash, Dates, And Hazelnuts Recipe

Name: Challah Panzanella With Butternut Squash, Dates, And Hazelnuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups challah, cut into 1-inch cubes; 1 garlic clove, minced; 1 tablespoon thyme leaves, finely minced; 1 teaspoon red pepper flakes; 3 cups butternut squash, cut into 1-inch cubes; 1 cup medjool dates, pitted and quartered; 1/2 red onion, thinly sliced; 3 tablespoons cider vinegar; 1/2 cup hazelnuts, toasted and chopped; juice of 1/2 lemon; olive oil; sea salt and pepper; ricotta, for serving

Servings: persons

3 cups challah, cut into 1-inch cubes
1 garlic clove, minced
1 tablespoon thyme leaves, finely minced
1 teaspoon red pepper flakes
3 cups butternut squash, cut into 1-inch cubes
1 cup medjool dates, pitted and quartered
1/2 red onion, thinly sliced
3 tablespoons cider vinegar
1/2 cup hazelnuts, toasted and chopped
juice of 1/2 lemon
olive oil
sea salt and pepper
ricotta, for serving

1
Combine dates and red onions in a small bowl with cider vinegar. Let sit for twenty minutes while you prepare the rest of the salad.
2
Toss butternut squash with olive oil and season with salt and pepper. Spread on a rimmed baking sheet in one layer and roast in a 415-degree oven until soft and caramelized, about 15 to 20 minutes.
3
Heat a generous glug of olive oil in a heavy-bottomed skillet over medium-high heat. Add garlic and thyme and cook until soft and fragrant, about 3 minutes. Add the challah and toss to coat with the oil. Add red pepper flakes. Transfer to a rimmed baking sheet and bake in the oven at 350 degrees until bread cubes are crispy on the outside, but still soft on the inside, about 15 minutes. Toss occasionally to ensure even browning.
4
In a large bowl, combine challah with date and red onion mixture, squash, and hazelnuts. Squeeze on lemon juice and drizzle generously with olive oil. Toss and taste. Season with salt and pepper to taste. Divide between plates and top with a large dollop of ricotta.

1269

kcal

Calories

138

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 cups challah, cut into 1-inch cubes, 1 garlic clove, minced, 1 tablespoon thyme leaves, finely minced, 1 teaspoon red pepper flakes, and more.

Yes, Challah Panzanella With Butternut Squash, Dates, And Hazelnuts falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Challah Panzanella With Butternut Squash, Dates, And Hazelnuts

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