Arugula with Roasted Butternut Squash and Prosciutto

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How good does that sound? You can just taste it from the title, and it gets even better because there’s shaved manchego and walnuts on top. Well, I guess that’s really the whole recipe… But if you want the details:

I originally saw this on Epicurious.

– Chop butternut squash and toss with olive oil, grape seed oil (optional, but I think it helps with the heat), salt, and pepper
– Roast at 375*f for 30-40 minutes

– Toss arugula with olive oil, lemon juice, salt, and pepper
– Cut up the prosciutto into pieces that can easily be eaten with the squash (since the combination on your fork is the best)

– Serve the arugula topped with the squash, the prosciutto, shaved manchego (they actually said ricotta salata, but I couldn’t find any), and chopped walnuts (which they say to toast , but raw was delicious, too)

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