Ingredients
4 cups cubed sourdough bread5 tablespoons olive oil, divided1 medium butternut squash (about 3 pounds), peeled and cut into 1-inch cubes1/2 teaspoon each salt, ground ginger, ground cumin and pepper1 cup salted shelled pumpkin seeds or pepitas1 cup dried cranberries4 shallots, finely chopped (about 1/2 cup)DRESSING:1/3 cup red wine vinegar1/4 cup maple syrup2 tablespoons prepared horseradish1/2 teaspoon salt1/2 teaspoon pepper1/4 teaspoon dried rosemary, crushed1/4 cup olive oil
Preparation
Preheat oven to 425°. Place bread cubes in a 15x10x1-in. baking pan; toss with 2 tablespoons oil. Bake 10-15 minutes or until toasted, stirring twice.
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.
In a large bowl, combine bread cubes, squash, pumpkin seeds, cranberries and shallots. In a small saucepan, combine the first 6 dressing ingredients; heat through, stirring to blend. Remove from heat; gradually whisk in oil until blended.
Drizzle 1/2 cup dressing over salad and toss to combine. (Save remaining dressing for another use.)
