Ingredients:
-1 butternut squash (about 2 lbs) peeled, seeds removed and cubed
-5 tbsp canola oil plus 2 tbsp for herbs
-Salt and pepper
-1 loaf multigrain bread, cubed
-6 cloves of garlic, chopped
-½ cup chopped fresh parsley
-½ cup chopped fresh rosemary
-¼ cup chopped fresh thyme
-¼ cup chopped fresh oregano
-¼ cup chopped fresh sage
-¼ cup chopped fresh tarragon
Directions:
1. On a large baking sheet, sprayed with pam, add cubed butternut, canola oil, salt and pepper
2. Toss and bake in the oven at 400 degrees for about 30-40 minutes or until squash is golden
3. Meanwhile, in a medium saucepan, heat the remaining 2 tbsp of canola oil and butter on high heat
4. Add the garlic and cook until it just starts to brown
5. Remove from heat and add all of the herbs. Toss until well combined
6. In a large bowl, add the cubed bread and herb mixture, toss well
7. Arrange the bread on a treated cookie sheet with pam and spread out so the bread is even
8. Bake in the oven for about 25 minutes or until the bread is golden brown and crispy
9. When the butternut is finished, you should have some juice in the baking sheet, pour the butternut and juice into a large bowl, add the croutons and toss