Roasted Butternut Panzanella with Cranberry Pear Vinaigrette

Ingredient Spotlight. Our Butternut Squash Seed Oil is the secret handshake here — nutty, toasty, and gently sweet, it roasts the squash and echoes its flavor in every bite. For the croutons we reach for our Herbes de Provence Infused Olive Oil, whose lavender-and-thyme perfume crisps the sourdough beautifully.

Ingredients

• 4 cups butternut squash, cubed
• 2 Tbsp Butternut Squash Seed Oil · salt · pepper
• 4 cups cubed sourdough bread
• 2 Tbsp Herbes de Provence Infused Olive Oil
• Vinaigrette: ½ cup Cranberry Pear White Balsamic Vinegar · ¼ cup Butternut Squash Seed Oil · 1 shallot, finely chopped · ½ tsp ground ginger · salt · pepper
• 2 pears, chopped · 1 cup dried cranberries · ½ cup pepitas

Instructions

1. Heat oven to 400°F. Toss the squash with the Butternut Squash Seed Oil, salt, and pepper on a parchment-lined sheet. Roast 35–45 minutes, until tender and caramelized at the edges.
2. On a second sheet, toss the sourdough with the Herbes de Provence oil, salt, and pepper. Roast 10–15 minutes, until golden and crisp; cool.
3. Whisk the vinaigrette ingredients together and let sit 15 minutes to mellow the shallot.
4. In a large bowl, combine the roasted squash, croutons, pears, cranberries, and pepitas.
5. Drizzle generously with the vinaigrette, toss gently, and finish with a thread of Butternut Squash Seed Oil. Serve while the croutons are still crisp.

Chef's Notes

• Dress it just before serving so the bread stays crunchy.
• Roast the squash until the edges turn deep gold — that's where the sweetness lives.

Make It Yours

• Crumble goat cheese over the top, or swap the vinaigrette base for our Black Cherry Dark Balsamic Vinegar for a darker, jammier finish.

Allergens: contains gluten.

Our Butternut Squash Seed Oil is a fall shelf favorite — come taste why it belongs in your autumn cooking.