Winter Squash and Apple Panzanella

Cubed bread
Winter squash, cubed
Olive oil
Rosemary
Sage
Salt
Apple, chopped and coated in lemon juice
Fresh parsley leaves
Sunflower seeds, toasted
Dried figs, soaked in water for 8 hours
Garlic
White balsamic vinegar
Salt and pepper
Olive oil
Parmesan cheese

Toss the bread and squash with the olive oil, rosemary, sage, and salt. Roast in a 425 degree oven until the bread is crisp on the outside and starting to brown and the squash is cooked through.

Process the figs, garlic, olive oil, balsamic, salt and pepper, and some of the fig soaking water to thin in a food processor to make a vinaigrette.

Toss the vinaigrette with all other ingredients and top with grated Parmesan cheese.