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Challah Panzanella with pumpkin, dates and hazelnuts » Simple and Healthy Recipe! ✅

After making copious amounts of Rivka’s challah, (…) I had to get creative in using it. This salad is incredibly addicting and easy. It’s perfect for the transition to fall. —Thebunalsosurge

  • 3 cups challah, cut into 1-inch cubes

  • 1 clove garlic, minced

  • 1 tablespoon finely chopped thyme leaves

  • 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, to serve

  1. Combine the dates and red onions in a small bowl with the cider vinegar. Let it sit for about twenty minutes while you prepare the rest of the salad.

  2. Season the pumpkin with the olive oil and season with salt and pepper. Spread on a rimmed baking sheet in one layer and bake in the 415 degree oven until soft and caramelized, about 15-20 minutes.

  3. Heat a generous dollop of olive oil in a heavy-bottomed skillet over medium-high heat. Add the garlic and thyme and cook until soft and fragrant, about 3 minutes. Add the challah and toss to coat with the oil. Add the chili flakes. Transfer to a rimmed baking sheet and bake at 350 degrees until bread cubes are crisp on the outside but still soft inside, about 15 minutes. Stir occasionally to ensure even browning.

  4. In a large bowl, combine the challah with the date-red onion mixture, squash, and hazelnuts. Squeeze lemon juice and drizzle generously with olive oil. Mix and taste. Season with salt and pepper to taste. Distribute on plates and decorate with a large spoonful of ricotta.

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