Roasted Squash and Bread Salad

Serves 6


… 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


  1. 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.
  2. While the squash is cooking, place bread cubes on rimmed baking sheet. Bake until toasted, about 8 to 10 minutes.
  3. 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.
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