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Ingredients

4 cups (1-inch) cubes peeled and seeded butternut squash
5 tablespoons olive oil, divided
3 tablespoons capers, drained
1 tablespoon chopped garlic
Pepper to taste
4 cups (1-inch) cubes baguette or other crusty bread
1 1/2 teaspoons chopped sage
Salt to taste
2 tablespoons lemon juice
1/2 teaspoon grated lemon zest
1 tablespoon red wine vinegar
4 to 6 cups chopped romaine lettuce
1/4 cup thinly sliced red onion
Queso fresco or feta cheese, crumbled (optional)

Description

Tangy Dressing Complements Sweet Butternut Squash In This Tasty Dish Using Leftover Stale Bread. Substitute Any Variety Of Winter Squash In This Recipe, If Desired.

Wholefoods