Winter Apple & Butternut Panzanella
1 small butternut
6 sage leaves
2 red skinned apples
4 tbsp olive oil
200g stale bread, cubed
100g dried cranberries
Baby spinach leaves
4 tbsp red wine vinegar
3 tbsp runny honey
salt and pepper
Heat the oven to 200°
Cube the butternut and chop the sage leaves. Put into a roasting pan and drizzle over about 1tbsp of the olive oil and seasoning. Put into the oven for about 30 minutes.
Meanwhile, leave the skins on the apples and cut into thin slices. After half and hour, take out the butternut and add the apples to the pan. Put the bread cubes onto another baking tray and put them both back into the oven for another 10-15 minutes, until the butternut is tender and the bread cubes golden and crisp.
Quickly toast the nuts and roughly chop. Whisk the remaining oil with the red wine vinegar and season. Put everything into a bowl and toss together, the baby spinach at the end. Put onto a serving dish and serve.
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