Panzanella

Directions

1. Wash hands with soap and running water.

2. Rinse fresh produce.

3. Preheat oven to 375 degrees Fahrenheit.

4. Line 2 rimmed baking sheets with parchment paper and lightly coat with cooking spray.

5. Toss bread with 1 tablespoon olive oil, teaspoon pepper and teaspoon salt in a bowl. Spread out in a single layer on one baking sheet.

6. In same bowl as bread, toss butternut squash with onion, 1 tablespoon olive oil, teaspoon pepper and teaspoon salt. Spread out in a single layer on other baking sheet.

7. Place both baking sheets in oven. Bake bread until golden in color and crisp to touch, about 30 minutes, flipping halfway through.

8. Continue baking squash until caramelized and tender, about 15 minutes longer. Allow bread and squash to cool.

9. Remove ribs from greens and tear greens into 1-inch pieces, equaling 8 cups. Place greens in bowl and toss with 1 tablespoon canola oil.

10. Place hot water and dried cherries in a small bowl. Let soak until rehydrated and drain. Roughly chop and add with squash and toasted bread to bowl with greens. Toss to combine.

11. Combine hot sauce, lemon juice, brown sugar, garlic, remaining 3 tablespoons canola oil, remaining 1 tablespoon olive oil, remaining teaspoon pepper and remaining teaspoon salt in a small bowl.

12. About 10 minutes before serving, toss greens mixture with dressing on a large platter and sprinkle with fresh thyme.

Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, visit fightbac.org!