3 pounds winter squash, such as butter nut, acorn squash or kabocha, peeled, seeded and cut into 1-inch pieces
1/4 cup plus 1 tablespoon olive oil
4 cups cubed bread
Salt and pepper, to taste
1/2 lemon, juiced or ½ tablespoon lemon juice
1 apple, cored and sliced thin
1/2 small red onion, sliced thin
- Preheat oven to 425 degrees. Toss squash and 2 tablespoons oil on rimmed baking sheet until coated. Season with salt and pepper. Bake until golden brown and fork-tender, about 25 to 35 minutes.
- While the squash is cooking, place bread cubes on rimmed baking sheet. Bake until toasted, about 8 to 10 minutes.
- Mix 3 tablespoons oil and lemon juice in a large bowl. Season with salt and pepper. Add cooked squash, apples, bread and red onions and toss to coat. Serve and enjoy.