Winter apple & squash panzanella
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- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Give the classic Italian tomato and stale bread salad a seasonal twist with hazelnuts, cranberries, squash and apple
| Nutrient | Unit |
|---|---|
| kcal | 648 |
| fat | 30g |
| saturates | 3g |
| carbs | 77g |
| sugars | 42g |
| fibre | 9g |
| protein | 13g |
| salt | 0.8g |
Ingredients
- ½ large butternut squash , cut into chunks
- 4 tbsp extra virgin olive oil
- 6 sage leaves , chopped
- 2 apples , cored and sliced into slim wedges
- 3 tbsp clear honey
- 4 tbsp red wine vinegar
- 200g leftover crusty bread (we used ciabatta), torn into chunks
- 100g hazelnuts , roughly chopped
- 200g bag chopped kale
- 100g dried cranberries
Method
- STEP 1
Heat oven to 200C/180C fan/gas 6. Put the squash on a baking tray, drizzle with 1 tbsp oil and scatter over the sage and some seasoning. Toss together, then bake for 30 mins.
- STEP 2
Add the apple slices to the tray, drizzle over the honey and toss with the squash. Put the bread on a separate tray and return both trays to the oven. Bake for another 10-15 mins until the squash and apple are tender and starting to caramelise, and the bread is crisp. Meanwhile, toast the hazelnuts in a small pan until golden. Remove the trays from the oven and set aside to cool a little.
- STEP 3
Whisk the remaining oil, the honey and vinegar in a large bowl with some seasoning. Add the kale, cranberries, hazelnuts, squash apples and toasted bread. Toss everything together, then transfer to a platter or plates to serve.
Goes well with
Recipe from Good Food magazine, December 2014
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