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Roasted Squash

Gingerbread Crouton Fall Panzanella features pickled pearl onions and blackberries, gingerbread croutons, and roasted squash for an incredible Fall salad.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Servings: 8
Author: Shannon Walker

Ingredients

  • 1 acorn squash
  • salt
  • pepper
  • olive oil

Instructions

  • Preheat oven to 400° F (If you’re being efficient, combine this step with toasting the gingerbread).
  • Cut the squash in half and remove the seeds.
  • Cut into bite-size pieces or slices.
  • Place on a baking sheet and toss with a tablespoon of so of olive oil, and a little salt and pepper. Gingerbread Fall Panzanella roasting squash
  • Roast for 10-20 minutes until the squash is fork tender, but definitely not mushy. Reserve.

Notes

Adapted from Barrett Bridenhagen