Tomato, Squash, & Prosciutto Salad
This is nice. Cherry tomatoes create bursts of flavor that work brilliantly with the other tastes and textures. Be artistic with your assembly. Missing an ingredient? Experiment with substitutes.
1 butternut squash
olive oil for roasting
sprinkles of crushed chili flakes
1/2 teaspoon ground cumin sea salt pepper
1 loaf ciabatta or focaccia, cubed
8 to 12 slices prosciutto or ham
16 to 20 cherry tomatoes (some red, some yellow's nice)
arugula or spinach leaves
Parmesean shavings or curls
olive oil and balsamic vinegar for drizzling
Preheat oven to 400 degrees.
Squash: Wash and dry. Slice the ends off. Hold firmly and cut in two lengthwise down the center. Remove seeds with a spoon. Discard.
Cut the squash (peel on) into bite-size bits. Spread in an oiled roasting pan or baking sheet. Drizzle and coat with olive oil. Sprinkle with chili, cumin, sea salt, and pepper to taste. Bake for at least 20 minutes till soft and just browning (could take longer).
Croutons: While the squash cooks, roll the bread cubes in a bit of oil and salt. Cook on a baking sheet for 5 minutes or more, till crisp and golden.
Assemble: Drape the ham over plates. Slap the squash on top with the cherry tomatoes and arugula or spinach. Scatter the croutons and curls or shavings of Parmesean over the lot. Drizzle with a bit of olive oil and/or balsamic or your favorite dressing.
Veggie: Substitute ham and Parmesean with chunks of smoked cheese, avocado, and sliced red onion.