Squash, sage and prosciutto panzanella
Serves: 4
Prep time: 30 minsTotal time: 
Recipe photograph by Toby Scott
Squash, sage and prosciutto panzanella
Recipe by Sarah Cook
Tuscan panzanella salads are a great way to use up those odds and sods of crusty bakery bread or baguettes once they’re past their best. Our wintry version makes a smart lunch or starter
Serves: 4
Prep time: 30 minsTotal time: 
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Nutritional information (per serving)
Calories
378Kcal
Fat
15gr
Saturates
3gr
Carbs
45gr
Sugars
19gr
Fibre
9gr
Protein
13gr
Salt
1.4gr
Sarah Cook
Sarah, a former food editor, has now been writing and styling recipes for over 10 years. Born in NZ, to Irish-English immigrants, and married to a Polish-Scot, her food is as diverse as her family, with a particular passion for baking mash-ups.
Sarah Cook
Sarah, a former food editor, has now been writing and styling recipes for over 10 years. Born in NZ, to Irish-English immigrants, and married to a Polish-Scot, her food is as diverse as her family, with a particular passion for baking mash-ups.
Ingredients
- 1 butternut squash (about 1kg), unpeeled, deseeded and cut into roughly 3cm-wide wedges or chunks
- 3 onions, any colour, cut into chunky wedges
- 3 garlic cloves, unpeeled
- 3 tbsp olive oil
- 150g leftover stale bread, torn into 2-3cm chunks
- ½ x 20g pack sage, leaves picked
- 8 slices prosciutto crudo, halved
- 4 big handfuls (or a 100g bag) of wintry salad leaves or baby spinach
For the dressing
- ½ tsp English mustard powder (or 1 tsp mustard from a jar)
- 1 tbsp extra virgin olive oil
- 2 tbsp white wine vinegar
- ½-1 tsp clear honey, to taste
Step by step
- Preheat the oven to 200°C, fan 180°C, gas 6. Put the squash, onions and garlic into a large roasting tin with 2 tablespoons of the oil and season well. Roast for 30 minutes.
- Meanwhile, put the bread into a bowl, drizzle over 1 tablespoon of oil and add some seasoning. Mix and squish with your hands so all the bread gets coated.
- Lift the roasting tin from the oven and give the veg a good stir, removing the garlic cloves and mixing in the sage leaves. Scatter over the bread, then ruffle up the prosciutto as you arrange it amongst the bread. Roast for another 10 minutes, then quickly flip over the bread chunks and prosciutto pieces so they crisp up evenly. Roast for another 10 minutes until the bread and prosciutto are golden and crisp.
- For the dressing, squeeze the roasted garlic from the skins and mash in a bowl with the mustard powder. Stir in the oil and vinegar with a tablespoon of water and some seasoning, then add enough honey to suit your taste. Drizzle all over the tin of crunchy croutons and veg and give everything a good stir. Serve warm with salad or spinach leaves – any leftovers can be served next day.
