INGREDIENTS
1
Butternut squash (about 3 lbs), medium
1 cup
Cranberries, dried
1/4 tsp
Rosemary, dried
4
Shallots, finely chopped (about 1/2 cup)
2 tbsp
Horseradish, prepared
1/4 cup
Maple syrup
1/2 tsp
Pepper
1 tsp
Salt
9 tbsp
Olive oil
1/3 cup
Red wine vinegar
1 cup
Pumpkin seeds, salted
4 cups
Sourdough bread