In a Roasting Pan

Warm Butternut Squash Salad with Ham & Bitter Greens

2 ounces sliced prosciutto

1 (1¾-pound) butternut squash, peeled, seeded, and cut into ¾-inch pieces

3 teaspoons olive oil

½ teaspoon salt

¼ teaspoon black pepper

1 tablespoon cider vinegar

1 tablespoon water

2 teaspoons Dijon mustard

1 teaspoon dark molasses

8 cups lightly packed torn frisée or escarole (about 1 large head)

1  Preheat oven to 400°F. Spray large shallow roasting pan with nonstick spray,

2  Arrange prosciutto in single layer in prepared pan. Roast until lightly browned, about 8 minutes. Transfer prosciutto to paper towels to drain; coarsely chop.

3  Combine squash, 1 teaspoon of oil, ¼ teaspoon of salt, and teaspoon of pepper in large bowl; toss until mixed well. Spread squash in same pan. Roast, stirring once, until tender, about 30 minutes. Let cool slightly.

4  To make dressing, whisk together vinegar, water, mustard, molasses, and remaining 2 teaspoons oil, ¼ teaspoon salt, and teaspoon pepper in large serving bowl. Add frisée, squash, and prosciutto; toss until mixed well.

PER SERVING (generous 2 cups): 155 Cal, 6 g Total Fat, 1 g Sat Fat, 0 g Trans Fat, 11 mg Chol, 760 mg Sod, 24 g Carb, 5 g Sugar, 8 g Fib, 7 g Prot, 130 mg Calc.

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