Posted: January 21 2011 in RecipesSalads

This recipe was inspired by a trip to beautiful Sydney, Australia. The gentle peppery notes of the extra virgin olive oil are a perfect contrast to the sweet honey roasted squash. Prosciutto di Parma tasted best with this combination but any prosciutto will do, just get it thinly sliced. In the fall, try using pumpkin in place of the squash and sprinkle with the toasted seeds.

1 small butternut squash, (3/4 pound/ 340 grams), peeled, seeded, cut into 1/2-inch dice
2 tbsp honey (25 ml)
1 tbsp unsalted butter, melted (15 ml)
4 oz thinly sliced Prosciutto di Parma (125 g)
1/3 cup Pure by Christine Cushing Extra Virgin Olive Oil4 slices country bread, cut into 1/2-inch cubes
2 leaves sage, finely chopped
1 tsp Dijon mustard (5 ml)
2 tbsp sherry vinegar (30 ml)
1 small clove garlic, minced
1 bunch arugula, washed and spun dry
Coarse salt and freshly cracked black pepper to taste

Preheat oven to 375° F.

Toss the squash with the honey and melted butter and spread on a baking sheet and roast for 20-25 minutes, until tender and caramelized. Let cool. Meanwhile, grill or fry the Prosciutto slices on medium for 2 minutes per side. Break into 2-inch pieces. Set aside.

Heat 2 tbsp. of olive oil in a small sauté pan on medium heat. Add the bread cubes and toss in pan until golden and crisp, about 3-4 minutes. Sprinkle the croutons with the sage, salt and pepper. Remove them to a plate and set aside.  In a small bowl, whisk the mustard, sherry vinegar and garlic until combined. Slowly add the remaining olive oil while continuing to whisk. Season with salt and pepper.  Toss the arugula with the dressing and pile it onto plates. Top with the pumpkin, prosciutto and croutons.

Serve immediately. Components of salad can be made in advance and assembled later.

Serves 4

Caution: Heavy addiction factor!

Recipe from Christine Cushing’s Website