Sunday, November 14, 2010
Warm Salad Dinners Part 2
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
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.
Serves 4 (453 calories per serving)