Recipe: Butternut Squash Panzanella

Serves 4 to 6.

Note: When the juicy tomatoes of summer are gone, switch your panzanella salad to one made with tender roasted squash. Butternut, or another soft squash, is perfect for this. Using a hearty whole-grain bread not only makes this higher in fiber and flavor, but the bread doesn't fall apart as quickly as white bread would. From Robin Asbell.

• 4 c. peeled and cubed butternut squash (about half of a 4-lb. squash)

• 6 tbsp. extra-virgin olive oil, divided

• 1 tsp. salt, divided

• 3 large slices whole wheat bread (3 c. cubed)

• 2 tbsp. fresh lemon juice

• 1 garlic clove, pressed

• 2 c. arugula

Directions

Preheat the oven to 400 degrees. Place the butternut squash cubes on a sheet pan and drizzle with 2 tablespoons olive oil. Sprinkle with half of the salt. Roast for 20 minutes, until the squash is tender when pierced with a knife. Let cool on a rack. When cooled, transfer to a large bowl, using a spatula to get all the flavorful oil from the pan into the bowl.

On another sheet pan, place the bread cubes, and drizzle with 1 tablespoon olive oil. Toss to coat, then bake for 10 minutes. The bread will be toasted but not completely dry. Let cool.

To the bowl of squash, add toasted bread, arugula and dressing. Toss gently to mix, then let stand for 5 to 10 minutes for the bread to soak up dressing, if desired. Serve the same day it is made.

Nutrition information per each of 6 servings:

Calories200Fat14 gSodium510 mg

Carbohydrates17 gSaturated fat2 gAdded sugars1 g

Protein3 gCholesterol0 mgDietary fiber4 g