In a Roasting Pan
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 ⅛ 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 ⅛ 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.