Roasted Butternut Squash Panzanella

• 4 cups cubed sourdough bread
• 5 tablespoons olive oil, divided
• 1 medium butternut squash (about 3 pounds), peeled and cut into 1-inch cubes
• 1/2 teaspoon each salt, ground ginger, ground cumin and pepper
• 1 cup salted shelled pumpkin seeds (pepitas)
• 1 cup dried cranberries
• 4 shallots, finely chopped (about 1/2 cup)
• 1/3 cup red wine vinegar
• 1/4 cup maple syrup
• 2 tablespoons prepared horseradish
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon dried rosemary, crushed
• 1/4 cup olive oil

1. Preheat oven to 425u0b0. Place bread cubes in a 15x10x1-in. baking pan; toss with 2 tablespoons oil. Bake 10-15 minutes or until toasted, stirring twice.
2. Place squash in a greased 15x10x1-in. baking pan. Mix seasonings and remaining 3 tablespoons oil; drizzle over squash and toss to coat. Roast 35-45 minutes or until tender and lightly browned, stirring occasionally.
3. In a large bowl, combine bread cubes, squash, pumpkin seeds, cranberries and shallots. In a small saucepan, combine the first six dressing ingredients; heat through, stirring to blend. Remove from heat; gradually whisk in oil until blended.
4. Drizzle 1/2 cup dressing over salad and toss to combine. (Save remaining dressing for another use.)

bread, olive oil, butternut squash, salt, pumpkin seeds, cranberries, shallots, red wine vinegar, maple syrup, horseradish, salt, pepper, rosemary, olive oil

Taken from www.tasteofhome.com/recipes/roasted-butternut-squash-panzanella/ (may not work)