Challah Panzanella with Butternut Squash Dates and Hazelnuts
Ingredients
- 3 cups challah, cut into 1-inch cubes
- 1 garlic clove, minced
- 1 tablespoon thyme leaves, finely minced
- 1 teaspoon red pepper flakes
- 3 cups butternut squash, cut into 1-inch cubes
- 1 cup medjool dates, pitted and quartered
- 1/2 red onion, thinly sliced
- 3 tablespoons cider vinegar
- 1/2 cup hazelnuts, toasted and chopped
- juice of 1/2 lemon
- olive oil
- sea salt and pepper
- ricotta, for serving
Instructions
Challah Panzanella with Butternut Squash, Dates, and Hazelnuts serves 4 original recipe by Food52.
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