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
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.

Ease of Preparation: Easy

Preparation Time: 15 min

Cook Time: 25-30 min

Servings: 4

Recipe By: Sam and Susan Stern

From:  Get Cooking
Used with permission of Candlewick Press

Chef Suggestions
Veggie: Substitute ham and Parmesean with chunks of smoked cheese, avocado, and sliced red onion.