Warm Salad of Roasted Butternut Squash, Spinach, Prosciutto Ham & Pecorino Cheese
@ 23 Oct 2013
1 butternut squash, quartered
25ml extra virgin olive oil
100g baby spinach
80g pecorino cheese
20 prosciutto ham
10ml balsamic vinegar
Sea salt and freshly ground black pepper, to taste
Rub the butternut squash quarters with extra virgin olive oil and roast in a preheated oven at 180°C until tender, for about 30 minutes.
Remove the roasted butternut squash from the oven and place onto each serving plate.
Serve with the baby spinach, pecorino cheese and prosciutto ham.
Drizzle the balsamic vinegar over and season with sea salt and freshly ground black pepper, to taste.