Beetroot and butternut squash panzanella recipe

6 ratings

See method

  • Serves 4
  • 15 mins to prepare and 25 mins to cook
  • 302 calories / serving


  • 500g (1lb) beetroot, peeled and cut into chunks
  • 1/2 butternut squash, peeled and cut into chunks
  • 2 tsp dried Italian herbs
  • 2 tbsp olive oil
  • 200g (7oz) bread, torn into chunks
  • 2 garlic cloves, finely chopped
  • 1 red chilli, deseeded and finely chopped
  • 1 red onion, halved and thickly sliced
  • large handful basil, leaves shredded
  • 50g (2oz) baby leaf salad

For the dressing

  • 3 tbsp red wine vinegar
  • 1 tbsp extra-virgin olive oil

Each serving contains

  • Energy

  • Fat

    9g 13%
  • Saturates

    1g 7%
  • Sugars

    15g 17%
  • Salt

    0.9g 15%

of the reference intake
Carbohydrate 42.3g Protein 7.9g Fibre 6.8g


  1. Preheat the oven to gas 7, 220°C, fan 200°C and line a baking tray with foil. In a large bowl, toss the beetroot and squash with the dried herbs and 1tbsp of olive oil. Spread the mixture on the baking tray and roast for 25 minutes.
  2. Meanwhile toss the bread chunks with the garlic, chilli and remaining olive oil. After 25 minutes, remove the vegetables from the oven and scatter over the bread chunks. Return to the oven for a further 5 minutes or until the bread is crisp and golden.
  3. To make the dressing, whisk the red wine vinegar with the extra-virgin olive oil and some seasoning. Transfer the vegetable and bread mixture to a large serving bowl and pour over the dressing. Toss to combine then leave to cool for 5 minutes, before adding the basil and salad leaves, then toss again and serve.

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