Panzanella With Roasted Squash And Tomatoes

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1 pound summer squash, cut into 1-inch cubes

1 tablespoon chopped rosemary leaves

7 tablespoons extra virgin olive oil, divided

Kosher salt

Freshly ground black pepper

1 pint (about 2 cups) cherry tomatoes

2 cloves garlic, thinly sliced

4 cups (1-inch) whole-grain bread cubes

1/2 sweet red onion, thinly sliced

1 tablespoon lemon juice

1 teaspoon Dijon mustard

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