I’ve been trying to be creative with the abundance of squash I’ve had this season. Why not put it in a salad with bread? What could be better?

What you need:

• 2 cups roasted squash cubes
• 1-2 pieces of bread
• 2-4 kale leaves
• Oil
• Vinegar
• Salt & Pepper

Roast your squash at 425 F for about 30 minutes.

A panzanella salad had large chunks of toasted bread that are crsip on the outside and still soft on the inside.

While the squash cooks, rip and massage the kale leaves into bite sized pieces. Then heat a nice gulg of oil over medium high heat in a large pan. Rip your bread into large “croutons” and cook in pan. Turn the bread until it’s toasted, and begins to get color. You what all sides to be crisp.

When the bread is nice a toasted, toss with with the kale and squash. Pour 2 tbsp oil and 1 tbsp vinegar and toss to coat. Serve warm!