Winter Panzanella

Name: Winter Panzanella
Ingredients: butternut squash medium; fresh spinach chopped; white beans one can's worth; crumbled goat cheese; red onion sliced; 1 loaf day old bread; 2 tablespoons apple cider vinegar; 2 tablespoons lemon juice; 4 tablespoons olive oil; 1 butternut squash; 1 inch oil; 30 min; fresh spinach chopped; white beans about a can's worth, although I've been making big batches in the slow cooker for a while now; crumbled goat cheese; red onion sliced; bread chunks, toasted lightly in the oven; 1 apple cider vinegar; 1 lemon juice; 2 olive oil

20 ingredients

6 steps

Ingredients

butternut squash medium
fresh spinach chopped
white beans one can's worth
crumbled goat cheese
red onion sliced
1 loaf day old bread
2 tablespoons apple cider vinegar
2 tablespoons lemon juice
4 tablespoons olive oil
1 butternut squash
1 inch oil
30 min
fresh spinach chopped
white beans about a can's worth, although I've been making big batches in the slow cooker for a while now
crumbled goat cheese
red onion sliced
bread chunks, toasted lightly in the oven
1 apple cider vinegar
1 lemon juice
2 olive oil

Directions

1

Peel and cut squash into 1 inch cubes
2

Toss in olive oil, salt and pepper and roast in 425 degree oven for 30 minutes, turning once
3

Toast bread chunks lightly in oven, about 5 minutes
4

Mix vinegar, lemon juice and olive oil
5

Combine all ingredients
6

Serve immediately