Wednesday night was a bit cooler here in Connecticut, so my warm salad theme worked a little better than the night before. I found this recipe, but wanted to add a bit to it to make it dinner sized.
Ham and Eggs with Roasted Squash and Pecorino
1 large butternut squash
1 tsp chili powder
1 tsp ground coriander
18 slices of prosciutto
5 cups baby arugula
4 tbls olive oil, divided
2 tbls white balsamic vinegar (regular would work as well)
1 1/2 oz pecorino cheese
1 egg
Preheat oven to 375 degrees
In a small bowl, add your balsamic, then whisk in 3 tablespoons of olive oil. Set aside.
Peel butternut squash and slice in half, discarding the seeds. Cut into 2 inch cubes and place in roasting pan. Drizzle remaining 1 tablespoon olive oil over the squash then sprinkle with the chili powder and coriander. Cook for 45-60 minutes or until tender. Keep warm.
Now, the prosciutto preparation is up to you. I like mine a little crisp, but some don't. I took the slices and put them on a cookie sheet and threw them into the oven with the squash until they were just starting to get crisp. Take out and set aside. I like to cut into strips or crumble, depending on how crisp you like it.
In a big bowl, add your arugula, sprinkle with salt and pepper, then add your balsamic viniagrette to your taste. I used about half. Toss well and add equal portions to 4 large plates.
The egg is up to you. I either pan fry mine, sunny side up, with a little cooking spray, cook it in a coffee mug, ala the egg mcmuffin, or poach it. Which ever way you choose, just make sure the yolk is a little soft.
Ok, after all of that, place the squash on the greens. Add the prosciutto. Grate the pecorino cheese over all of it, then top with the egg.
Enjoy!
Serves 4 (453 calories per serving)
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