4 c. cubed sourdough bread (6 slices)
2 Tbls. olive oil
1 medium butternut squash (3 lbs.), peeled and cut into 1-inch cubes
½ t. salt
½ t. ground ginger
½ t. ground cumin
½ t. black pepper
3 Tbls. olive oil
1 c. salted shelled pumpkin seeds (pepitas) - see Note below
1 c. dried cranberries
4 shallots, finely chopped (about ½ cup)
1/3 c. red wine vinegar
¼ c. maple syrup
2 Tbls. prepared horseradish
½ t. salt
½ t. pepper
¼ c. olive oil
Preheat oven to 425 degrees. Place bread cubes in a 15x10x1-nch baking pan; toss with 2 Tbls. olive oil. Bake 15 minutes or until toasted, stirring twice. Remove from oven to cool; set aside.
Place squash in a greased 15x10x1-inch baking pan. Mix seasonings and 3 Tbls. olive oil; drizzle over squash and toss to coat. Roast 35 minutes or until tender and lightly browned, stirring occasionally.
In a large bowl, combine bread cubes, squash, pumpkin seeds, cranberries and shallots.
Dressing: In a small saucepan, combine dressing ingredients, except the oil. Heat through, stirring to blend. Remove from heat; gradually whisk in oil until blended.
Drizzle ½ cup dressing over salad and toss to combine. Save remaining dressing for another use.