November 17, 2025

Honeynut Squash Panzanella with Chili Crisp Croutons

In one of my recent videos, I talked about how every thanksgiving/friendsgiving spreads needs a little acid. For example, spicy-sweet panzanella with a lemon-sherry vinaigrette like this one. The squash gets all caramelized and soft, and then the chili-crisp croutons show up with this little kick that is addictively good. The shaved parmesan adds a kick of savory umami. I love love love this salad — feels cozy and fall but with a unique twist, and easy to throw together!

For the chili crisp, I recommend choosing something on the mild/medium side so you get the aromatics and slight heat without it overpowering the other components of the salad.

What is a honeynut squash?

This is a newer squash variety and one of my personal favorites! The honeynut squash is a petite, intensely sweet cousin of butternut with deep-orange, velvety flesh that caramelizes beautifully when roasted. It was bred in 2010 with the goal of creating a smaller, more flavorful squash. It actually has a cute/funny story behind its inception!

i used:

  • 1 medium honeynut squash ~1 lb, cubed with skin-on
  • 3 oz baby kale (~4 cups loosely packed, increase to 5 oz if you want it more greens-forward)
  • for the chili-crisp croutons:
    • 4 cups cubed sourdough bread (~1/2 loaf)
    • 2 tbsp olive oil
    • 1 tbsp mild chili crisp (use less if your chili crisp is on the spicy side)
  • for the toppings:
    • shaved parmesan or pecorino
    • ¼ cup toasted pumpkin seeds
  • lemon–sherry vinaigrette:
    • 2 tbsp sherry vinegar
    • 1 tbsp lemon juice
    • ½ tsp honey or maple
    • ½ tsp dijon
    • 1 clove garlic, grated
    • 2 tbsp olive oil
    • salt + pepper

to make:

  • toss cubed honeynut squash with olive oil, salt, and pepper, and roast at 400F for 30 minutes until edges are just caramelized, let cool
  • toss bread cubes with 2 tbsp of olive oil and bake at 400F for 5 minutes. pull the tray out and toss it with chili crisp, bake for another ~2-3 minutes until golden and crunchy
  • add baby kale to a large bowl along with squash and pour in half the dressing, mix well
  • then add in the chili crisp croutons and pepitas, and mix in the other half of the dressing. finish with shaved parmesan
  • make ahead: prep all components and let cool, place into a large bowl. toss with vinaigrette right before serving so kale greens retain texture and croutons stay crisp