Cookstr.com

Warm Salad of Roasted Squash, Prosciutto and Pecorino

Cookbook

Jamie's Kitchen

Published by Michael Joseph/Penguin

This image courtesy of David Loftus

This is one of those easy salads with a twist. You may have tried a Parma ham, rocket and Parmesan salad with a little balsamic, but by adding warm roasted squash and trying it with Pecorino, which is slightly smoother than Parmesan, it’s a real pleasure and even feels a bit posh.

Serves4

Cooking Methodroasting

CostModerate

Easy

Total Timeunder 1 hour

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

OccasionCasual Dinner Party, Cooking for a date, Formal Dinner Party

Recipe Courseappetizer, main course

Dietary Considerationegg-free, peanut free, soy free, tree nut free

Equipmentmortar and pestle

Five Ingredients or LessYes

Mealdinner, lunch

Moodadventurous, romantic

Taste and Texturecheesy, light, meaty, salty, savory, sharp, spiced, umami

Type of Dishsalad, warm salad

Ingredients

  • 1 butternut squash
  • Olive oil
  • Sea salt and freshly ground black pepper
  • 1 small dried red chilli
  • 1 heaped teaspoon coriander seeds
  • 20 slices prosciutto or Parma ham
  • 4 handfuls of rocket (arugula)
  • 6 tablespoons extra virgin olive oil
  • 4 tablespoons balsamic vinegar
  • 1 small block of Pecorino or Parmesan cheese

Instructions

  1. Preheat your oven to 190°C/375°F/gas 5. Carefully cut your butternut squash in half, keeping the seeds intact. Remove the two ends and discard them. Cut each half into quarters and lay in a roasting tray. Rub with a little olive oil. In a pestle and mortar pound up a flat teaspoon each of salt, pepper and your chilli and coriander seeds. Scatter this over the squash. Roast the squash for half an hour or until soft and golden. Allow to cool a little.

  2. Lay your prosciutto on 4 plates — let it hang over the rim of the plates and encourage it to twist and turn so it doesn’t look neat and flat. Tear up your warm squash and put it in and around the ham. Sprinkle over the seeds and the rocket. Drizzle over the extra virgin olive oil and balsamic, add a tiny pinch of salt and pepper and use a vegetable peeler to shave over the Pecorino. Easily done.

Free recipes, giveaways, exclusive partner offers, and more straight to your inbox!

Reviews

I have not made this yet so I cannot rate it.

Include a Photo Include a Photo

Click the button above or drag and drop images onto the button. You can upload two images.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

Close

Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Sign In to Your Account

Close Window
Sign In with one of your Social Accounts
Facebook Twitter
OR
Sign In using Email and Password