ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Butternut Croutons

Yield Makes 6 servings
Prep: 35 minutes; Bake: 10 minutes; Roast: 20 minutes.


  • 3 cups (3/4-inch) cubed fresh peasant-style bread
  • 1 1/2 pounds butternut squash, peeled and cut into 1/2-inch pieces (about 4 cups)
  • 10 shallots, quartered (about 9 to 10 ounces)
  • 1 1/2 teaspoons salt
  • 3/4 teaspoon freshly ground white pepper
  • 1 1/2 tablespoons dark brown sugar
  • 3 tablespoons olive oil
  • 2 tablespoons chopped fresh sage

How to Make It

  1. Preheat oven to 400°. Arrange bread cubes on a baking sheet, and bake at 400° for 10 to 12 minutes or until lightly browned and toasted. Set aside to cool slightly. Increase oven temperature to 450°.

  2. Mound squash and shallot in the center of a rimmed baking sheet. Whisk together salt and next 3 ingredients in a small bowl. Pour over mounded squash and shallot, and toss to coat. Spread vegetables in a single layer on the sheet, using 2 sheets if necessary.

  3. Roast at 450° for 20 minutes or until tender when pierced. Shake the sheet halfway through cooking. Toss warm squash in a bowl with reserved croutons and sage. Spread on a heated platter, and cover to keep warm until ready to serve.