Roasted Butternut Squash Panzanella Recipe - PCOS-Friendly Recipe
Nutrition per Serving
Ingredients
- 4 cups cubed sourdough bread
- 5 tablespoons olive oil, divided
- 1 medium butternut squash (about 3 pounds), peeled and cut into 1-inch cubes
- 1/2 teaspoon each salt, ground ginger, ground cumin and pepper
- 1 cup salted shelled pumpkin seeds (pepitas)
- 1 cup dried cranberries
- 4 shallots, finely chopped (about 1/2 cup)
Instructions
- Preheat oven to 425 °. Place bread cubes in a 15x10x1-in. baking pan; toss with 2 tablespoons oil. Bake 10-15 minutes or until toasted, stirring twice.
- Place squash in a greased 15x10x1-in. baking pan. Mix seasonings and remaining 3 tablespoons oil; drizzle over squash and toss to coat. Roast 35-45 minutes or until tender and lightly browned, stirring occasionally.
- In a large bowl, combine bread cubes, squash, pumpkin seeds, cranberries and shallots. In a small saucepan, combine the first six dressing ingredients; heat through, stirring to blend. Remove from heat; gradually whisk in oil until blended.
- Drizzle 1/2 cup dressing over salad and toss to combine. (Save remaining dressing for another use.)
PCOS-Friendly Foods in This Recipe
This recipe contains the following foods that may benefit PCOS management: Cranberries.
Researchers believe that cranberries contain substances that prevent infection-causing bacteria from sticking to the urinary tract walls. However, store-bought cranberry juice is typically all sugar - so make sure to stick with straight cranberries. Cranberries: The Unsung Hero in PCOS Management Polycystic Ovary Syndrome (PCOS) stands as one of the predominant hormonal disorders affecting many women across the globe. Finding effective and holistic methods to manage its array of symptoms is ofte...
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