Mozzarella and Roasted Butternut Squash Panzanella
with Baby Plum Tomatoes, Pickled Onion and Croutons
Hailing from Tuscany and Umbria, panzanella is a popular salad dish consisting of toasted bread, onions and tomatoes - perfect for the summer months. This versatile base can have any kind of veg or garnishes added, making it one you'll never tire of making.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit(s)
Butternut Squash
1 sachet(s)
Mixed Herbs
1 unit(s)
Red Onion
24 milliliter(s)
Red Wine Vinegar
(Contains: Sulphites)
125 grams
Baby Plum Tomatoes
25 grams
Sun-Dried Tomato Paste
1 unit(s)
Ciabatta
(Contains: Wheat, Barley, Cereals containing gluten May contain traces of: Cereals containing gluten, Rye)
1 ball(s)
Mozzarella
(Contains: Milk)
50 grams
Baby Leaf Mix
15 grams
Toasted Flaked Almonds
(Contains: Almonds, Nuts May contain traces of: Pecan Nuts, Sesame, Hazelnuts, Pistachio nuts, Cashew nuts, Nuts, Almonds, Peanut, Macadamia Nuts, Brazil nuts)
Not included in your delivery
½ tsp
Sugar for the Pickle
2 tbsp
Honey
2 tbsp
Olive Oil for the Dressing
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Trim the butternut squash, halve lengthways, then scoop out the seeds (peel first if you prefer). Cut into 2cm chunks.
Pop the diced butternut onto a large baking tray. Drizzle with oil, sprinkle over the mixed herbs, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden and cooked through, 25-30 mins. Turn halfway through.
Meanwhile, halve and peel the red onion. Thinly slice one half, then slice the remaining half into wedges.
In a small bowl, combine half the red wine vinegar, the sugar for the pickle (see pantry for amount) and a pinch of salt and pepper. Add the thinly sliced onion and toss to coat. Set aside to pickle.
Halve the baby plum tomatoes and pop them onto a piece of foil with a drizzle of oil and a pinch of salt and pepper. Fold the foil, sealing on all sides to create a parcel.
When the butternut squash has 15 mins remaining, remove the tray from the oven. Add the onion wedges to the same tray. Drizzle with oil and season with salt and pepper. Return to the oven for the remaining time.
Pop the tomato parcel on the bottom shelf of your oven. Roast until softened, 15-20 mins.
Meanwhile, in a large bowl, combine the sun-dried tomato paste, honey, olive oil for the dressing (see pantry for both amounts) and the remaining red wine vinegar. Season with salt and pepper. Set your dressing aside.
Tear the ciabatta into roughly 2cm chunks.
Pop the ciabatta onto a large baking tray in a single layer. Drizzle with olive oil, season with salt and pepper and toss to coat. Bake the croutons on the middle shelf of your oven until golden, 8-10 mins.
Meanwhile, drain and tear the mozzarella.
When everything's ready, add the roasted veg, tomatoes (along with the juices from the parcel), croutons, baby leaves and the pickled onion (along with the pickling liquid) to the bowl of dressing. Gently toss to combine.
Share the panzanella salad between your serving bowls. Top with the torn mozzarella.
Scatter with the flaked almonds to finish.
Enjoy!
