Winter Panzanella

• butternut squash medium
• fresh spinach chopped
• white beans one can's worth
• crumbled goat cheese
• red onion sliced
• 1 loaf day old bread
• 2 tablespoons apple cider vinegar
• 2 tablespoons lemon juice
• 4 tablespoons olive oil
• 1 butternut squash
• 1 inch oil
• 30 min
• fresh spinach chopped
• white beans about a can's worth, although I've been making big batches in the slow cooker for a while now
• crumbled goat cheese
• red onion sliced
• bread chunks, toasted lightly in the oven
• 1 apple cider vinegar
• 1 lemon juice
• 2 olive oil

1. Peel and cut squash into 1 inch cubes
2. Toss in olive oil, salt and pepper and roast in 425 degree oven for 30 minutes, turning once
3. Toast bread chunks lightly in oven, about 5 minutes
4. Mix vinegar, lemon juice and olive oil
5. Combine all ingredients
6. Serve immediately

butternut squash, fresh spinach, white beans, goat cheese, red onion, bread, apple cider vinegar, lemon juice, olive oil, butternut squash, oil, fresh spinach, white beans, goat cheese, red onion, bread, apple cider vinegar, lemon juice, olive oil

Taken from www.yummly.com/recipe/Winter-Panzanella-1677301 (may not work)