Part stuffing, part salad – this fall dish layers roasted butternut squash, hearty kale and herbed stuffing cubes with a tangy maple-Dijon dressing. It’s the best of both worlds in one bowl.
Ingredients
- 1 (2 ½ - 3 lbs butternut squash, peeled and cut into ½-inch cubes
- ⅓ cup + 2 Tbsp. olive oil, divided
- 3 Tbsp. apple cider vinegar
- 1 Tbsp. Dijon mustard
- 1 Tbsp. maple syrup
- 1 clove garlic, minced
- 3 oz. chopped kale
- 1 (12 - oz.) bag herbed seasoned cubed stuffing
- ½ cup dried cranberries
- Shaved Parmesan cheese, to garnish
Steps
- Preheat oven to 425°F. Line an 18x13-inch baking sheet with parchment. In a large bowl, combine squash and 2 tablespoons oil. Season with salt and pepper. Spread on prepared baking sheet and roast until tender, tossing once halfway, 20–25 minutes.
- In a small bowl, whisk together remaining ⅓ cup oil, vinegar, mustard, syrup and garlic. Season with salt and pepper.
- To a large serving bowl, add chopped kale. Drizzle 1 tablespoon dressing over top. Using hands, massage kale until soft, 1–2 minutes.
- To bowl, add roasted squash, cubed stuffing and dried cranberries. Drizzle in remaining dressing and toss gently to combine. Serve with shaved Parmesan.
This recipe is
- Vegetarian
- Nut-free
- Egg-free
Tags
- panzanella recipe
- sides for thanksgiving
- fall salad ideas
- Fresh Magazine October November 2026