Winter apple & squash panzanella

• large butternut squash↗½

  cut into chunks

• extra virgin olive oil↗4 tbsp tbsp
• sage leaves↗6

  chopped

• apples↗2

  cored and sliced into slim wedges

• clear honey↗3 tbsp tbsp
• red wine vinegar↗4 tbsp tbsp
• leftover crusty bread200g g

  (we used ciabatta), torn into chunks

• hazelnuts↗100g g

  roughly chopped

• bag chopped kale200g g
• dried cranberries↗100g g

Step-by-step instructions

1. 1

   Heat oven to 200C/180C fan/gas 6. Put the squash on a baking tray, drizzle with 1 tbsp oil and scatter over the sage and some seasoning. Toss together, then bake for 30 mins.

2. 2

   Add the apple slices to the tray, drizzle over the honey and toss with the squash. Put the bread on a separate tray and return both trays to the oven. Bake for another 10-15 mins until the squash and apple are tender and starting to caramelise, and the bread is crisp. Meanwhile, toast the hazelnuts in a small pan until golden. Remove the trays from the oven and set aside to cool a little.

3. 3

   Whisk the remaining oil, the honey and vinegar in a large bowl with some seasoning. Add the kale, cranberries, hazelnuts, squash apples and toasted bread. Toss everything together, then transfer to a platter or plates to serve.