Balsamic Butternut, Kale and Cranberry Panzanella

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Ingredients

1 medium butternut squash (about 2 pounds), peeled and sliced into ¾-inch cubes
1 to 2 tablespoons olive oil
Salt and freshly ground pepper
1 small loaf (about ½ pound) crusty whole grain bread, sliced into 1-inch cubes
4 tablespoons seeds, such as pepitas (pumpkin seeds), sesame seeds and/or sunflower seeds
2 tablespoons olive oil
¼ teaspoon salt
¼ cup olive oil
1 tablespoon plus 1 teaspoon balsamic vinegar
2 teaspoons maple syrup or honey
1 teaspoon Dijon mustard
⅛ teaspoon salt
Freshly ground pepper, to taste
1 large bunch of Tuscan kale or regular curly kale, ribs removed and chopped into small, bite-sized pieces
⅔ cup grated Pecorino Romano or Parmesan cheese
½ cup dried cranberries
1 medium shallot (the whole bulb, papery skin removed), sliced super thin

As published by Cookie and Kate.

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