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Best Easy Cozy Delicata Squash Panzanella Recipe

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A warm and hearty fall salad featuring roasted delicata squash, crispy bread, and a tangy lemon-maple vinaigrette. Perfect for weeknights or casual gatherings, this dish is budget-friendly, crowd-pleasing, and tastes even better the next day.

Ingredients

Scale
  • 2 medium delicata squash (about 1.5 lbs total), halved, seeded, and cut into 1/2-inch half-moons
  • 4 cups day-old crusty bread (such as sourdough or ciabatta), cubed into 1-inch pieces
  • 3 tablespoons olive oil, divided
  • 1 tablespoon maple syrup
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, minced
  • 4–5 sprigs fresh thyme
  • 1/2 cup shaved Parmesan cheese
  • 1/3 cup dried cranberries
  • 1/4 cup pumpkin seeds
  • Salt and black pepper to taste
  • 2 cups mixed greens or arugula (optional)
  • Pinch of red pepper flakes (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Place a rack in the middle position.
  2. Wash the squash, cut off the ends, slice in half lengthwise, and scoop out the seeds. Cut into 1/2-inch thick half-moons.
  3. Place squash slices on one half of a large baking sheet. Drizzle with 1 tablespoon olive oil, salt, and pepper. Toss to coat and spread in a single layer.
  4. Place bread cubes on the other half of the same baking sheet. Drizzle with another tablespoon olive oil, salt, and pepper. Toss well. Add fresh thyme sprigs to the pan, tucking them under the squash and bread.
  5. Roast for 20-25 minutes, flipping the squash and stirring the bread halfway through, until squash is tender and caramelized and bread is golden and crispy.
  6. While roasting, make the dressing: In a small bowl, whisk together remaining 1 tablespoon olive oil, maple syrup, apple cider vinegar, Dijon mustard, minced garlic, and a pinch of salt and pepper. Adjust to taste.
  7. Let roasted squash and bread cool for 5 minutes.
  8. In a large bowl, combine roasted squash, bread cubes, dried cranberries, and pumpkin seeds. Remove thyme stems. Drizzle dressing over the top and toss gently.
  9. If using greens, fold them in at the last moment. Top with shaved Parmesan cheese. Taste and adjust seasoning.
  10. Serve immediately while bread is still crispy and squash is warm.

Notes

Use day-old bread for best texture. Let roasted ingredients cool for 5 minutes before adding dressing to prevent sogginess. Leftovers keep in the fridge for up to 2 days; reheat in a 350°F oven for 5-7 minutes to revive crispness. For a vegan version, skip the Parmesan or use a vegan alternative.

Nutrition

Keywords: delicata squash panzanella, fall salad, roasted squash salad, easy panzanella, vegetarian salad, cozy fall recipe

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