Name: Squash Panzanella: Conquer Autumn With 30 Min Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Italian
Ingredients: 1 butternut squash, peeled, seeded, and cubed; 1 loaf crusty bread, cubed; 1/4 cup olive oil; Salt and pepper to taste; 4 cloves garlic, minced; 4 anchovy fillets, minced; 1/4 cup heavy cream; 2 tablespoons red wine vinegar; 1/4 cup chopped fresh parsley

Jump to Recipe

Okay, picture this: it’s a chilly evening, leaves are crunching underfoot, and you’re craving something that just *screams* autumn. I was too, until I stumbled upon this recipe. Seriously, forget every boring salad you’ve ever had. This Squash Panzanella with Bagna Cauda? It’s a total game-changer.

It’s like all the best fall flavors had a party in my mouth! You’ve got the sweetness of roasted squash, the satisfying crunch of toasted bread, and then *BAM* that bagna cauda dressing hits you with its savory, garlicky goodness. Trust me, it’s a combo you won’t forget. And hey, even though I’ve cooked in fancy kitchens, nothing beats the cozy feeling of whipping up a simple, seasonal dish at home, right? That’s what this squash panzanella is all about. It’s like a warm hug on a plate, and honestly, who doesn’t need that? You know, like some of my pop-up dinners, the best bit is always the story, and this roasted squash panzanella has a great one to tell. Give it a try!

Why You’ll Love This Squash Panzanella with Bagna Cauda

Seriously, what’s not to love? This isn’t just another salad; it’s a celebration of autumn! Here’s why I think you’ll be obsessed:

Quick and Easy

Under an hour from start to finish? Yes, please! The steps are super simple, so don’t worry if you’re not a pro chef.

Bursting with Fall Flavors

Sweet roasted squash, that savory bagna cauda dressing, and perfectly crusty bread… it’s a flavor explosion! My favorite part is how the sweetness and savory notes play off each other. Wow!

Perfect for Any Occasion

Need a killer side dish? Check. Light lunch? Done. Holiday appetizer that’ll impress everyone? You got it! This squash panzanella is seriously versatile.

Ingredients for Your Squash Panzanella with Bagna Cauda

Alright, let’s gather our goodies! Don’t worry, you probably have a lot of this stuff already. Here’s what you’ll need to make this amazing squash panzanella happen:

1 butternut squash, peeled, seeded, and cubed: About 2 pounds, give or take.
1 loaf crusty bread, cubed: Day-old is best! Think sourdough or a nice Italian loaf.
1/4 cup olive oil: The good stuff, for roasting and the bagna cauda.
Salt and pepper to taste: You know the drill!
4 cloves garlic, minced: Don’t skimp! Garlic is life.
4 anchovy fillets, minced: Trust me on this one! They melt into the sauce and add a *ton* of flavor.
1/4 cup heavy cream: This makes the bagna cauda super luscious.
2 tablespoons red wine vinegar: For a little tang to balance the richness.
1/4 cup chopped fresh parsley: For freshness and a pop of color!

How to Make Squash Panzanella with Bagna Cauda: Step-by-Step Instructions

Okay, are you ready to get cooking? Don’t stress, it’s easier than you think! Just follow these steps, and you’ll have a seriously delicious squash panzanella in no time.

Roasting the Squash and Bread

First things first, let’s get that oven preheating to 400°F (200°C). Now, grab your cubed butternut squash and bread. In a big bowl, toss ’em with about half of that olive oil (so, like, 2 tablespoons?), a good pinch of salt, and some pepper. Make sure everything’s nicely coated! Spread the squash and bread on a baking sheet in a single layer – don’t overcrowd them! Roast for 20-25 minutes. You’ll want the squash tender and slightly caramelized, and the bread should be golden brown and crunchy. Keep an eye on it; ovens can be weird, you know?

Making the Bagna Cauda Dressing

While the squash and bread are doing their thing in the oven, let’s whip up the bagna cauda. This is where the magic happens! In a small saucepan over medium heat, add the remaining olive oil. Once it’s hot, toss in your minced garlic and anchovy fillets. Sauté for just a few minutes, until the garlic is fragrant and the anchovies have basically melted into the oil. Careful not to burn the garlic – that’s a big no-no! Now, stir in the heavy cream and red wine vinegar. Bring it to a simmer, then reduce the heat and let it gently bubble for about 5 minutes, stirring occasionally. The sauce should thicken slightly. Give it a taste and add a pinch more salt and pepper if needed. This is your chance to make it perfect!

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Assembling the Squash Panzanella

Alright, everything’s cooked, now it’s time to put it all together! In a large bowl, combine the roasted squash and bread. Pour that warm, glorious bagna cauda dressing over the top. Toss gently to coat everything evenly. You want every piece of squash and bread to get a little love from that dressing. Finally, garnish with your chopped fresh parsley. And that’s it! Serve it warm and prepare to be amazed. Seriously, this squash panzanella is so good, you might just want to eat the whole bowl yourself. Oops, did I say that out loud?

Tips for the Best Squash Panzanella with Bagna Cauda

Want to take your squash panzanella to the *next* level? Of course, you do! Here are a few little tricks I’ve learned to make it absolutely perfect:

Choosing the Right Bread

Okay, this is important. Don’t use super fresh bread! Day-old bread is your best friend here. It’ll soak up all that yummy bagna cauda without getting mushy. You want a bit of chew, you know?

Roasting the Squash Perfectly

The squash should be tender and slightly caramelized. You want it soft enough to pierce easily with a fork, but not so soft that it falls apart. A little browning is good – that’s where all the flavor is!

Adjusting the Bagna Cauda

Taste, taste, taste! If you like a stronger garlic flavor, add an extra clove or two. If you’re not a huge fan of anchovies, start with less and add more to taste. It’s *your* bagna cauda, so make it how you like it!

Ingredient Notes and Substitutions for Squash Panzanella with Bagna Cauda

Wanna mix things up a bit? No problem! This recipe is pretty flexible. Here are a few ideas for swaps and variations, just in case you’re feeling adventurous. Or, you know, you’re missing an ingredient. It happens!

Squash Variations

Butternut squash is my go-to, but acorn or delicata squash work great too! They each have a slightly different flavor, so it’s fun to experiment. Just make sure you cube them to a similar size so they roast evenly, yeah?

Anchovy Alternatives

Okay, I get it – anchovies aren’t for everyone. If you’re vegetarian (or just not a fan), try using capers or sun-dried tomatoes instead. They’ll give you that salty, umami flavor you’re looking for. You could even add a splash of Worcestershire sauce (but check the label to make sure it’s vegetarian, some brands sneak in anchovies!).

squash panzanella with bagna cauda - detail 2

Serving Suggestions for Your Squash Panzanella with Bagna Cauda

Okay, so you’ve got this amazing salad… what do you eat with it? Well, honestly, it’s pretty great on its own! But if you’re looking to make it a full meal, try serving it alongside some grilled chicken or fish. A simple green salad with a light vinaigrette would also be a perfect complement. Yum!

Storing Leftover Squash Panzanella with Bagna Cauda

Got leftovers? Lucky you! This stuff is still great the next day. Just pop it in an airtight container and stash it in the fridge. When you’re ready to eat, you can enjoy it cold (some people swear it tastes even better that way!), or you can gently reheat it in a pan over low heat. Just don’t nuke it – nobody likes soggy bread!

Frequently Asked Questions About Squash Panzanella with Bagna Cauda

Got questions? I’ve got answers! Here are a few things folks often wonder about this yummy squash panzanella. Don’t be shy – ask away if you’ve got more!

Can I make this Squash Panzanella with Bagna Cauda ahead of time?

Good question! You *can* prep some stuff in advance. Roasting the squash and making the bagna cauda dressing can totally be done a day ahead. Just store them separately in the fridge. Then, when you’re ready to eat, toast the bread, toss everything together, and you’re good to go! That way the bread doesn’t get soggy, ya know?

What other vegetables can I add to this Roasted Squash Panzanella?

Oh, the possibilities! Feel free to get creative. Kale or Brussels sprouts would be awesome additions – roast them alongside the squash. Radicchio would add a nice bitter note, too. Just remember to adjust the roasting time if you add more veggies, okay?

Is there a vegetarian version of Bagna Cauda Dressing?

Absolutely! Just skip the anchovies and add a little extra garlic, some chopped capers, and a pinch of red pepper flakes for a kick. You could even add a teaspoon of miso paste for some extra umami flavor. Trust me, it’ll still be delicious!

Nutritional Information for Squash Panzanella with Bagna Cauda

Okay, so here’s the deal: Nutrition info can vary *a lot* depending on the brands you use and how big your servings are. So, this is just a general idea, not an exact science, alright?

Ready to Make Your Own Squash Panzanella with Bagna Cauda?

Okay, what are you waiting for? Seriously, you *need* to try this! It’s the perfect fall salad, I promise. And hey, if you make it, leave a comment below and let me know what you think! A rating would be awesome too. Happy cooking!