• Roasted Squash and Tomato Salad with Prosciutto di San Daniele

    Ingredients

    Roasted squash

    Yield: 8 Portions

    • Ingredients
      Amount
    • Acorn squash, or other winter squash
      1 ea.
    • Olive oil
      ¼ cup
    • Salt

    Roasted tomatoes

    • Ingredients
      Amount
    • Roma tomatoes, firm and ripe Peeled, seeded and cut into ¼’s
      8 ea.
    • Ground black pepper
      to taste
    • Salt
      to taste
    • Garlic cloves
      8 ea.
    • Thyme branches
      8 ea.
    • Olive oil
      ¼ cup

    Vinaigrette

    • Ingredients
      Amount
    • Whole grain mustard
      2 Tbsp.
    • Shallot, minced
      1 ea.
    • Vinegar, red wine
      ¼ cup
    • Olive oil, flavorful
      ⅓ cup
    • Ground black pepper
      to taste
    • Salt
      to taste

    Assembly

    • Ingredients
      Amount
    • Arugula, tender
      8 oz.
    • Parsley, chopped
      2 Tbsp.
    • Prosciutto di San Daniele, sliced thin
      8 oz.
    • Grana Padano
      1 oz.

    Method

    1. For the squash: Heat the oven to 375°F. Peel and seed the squash and cut it into 1”x 2” wedges. Coat the squash with olive oil, season it with salt and pepper and sprinkle it with the thyme and place it onto a baking sheet. Place the squash into the preheated oven and roast until tender and golden; about 30 to 40 minutes. Reserve.
    2. For the tomatoes: Heat the oven to 200° F. Arrange the tomatoes cut side up in a non-reactive baking dish. Season generously with salt and pepper. Slice the garlic into thin chips and scatter them over the tomatoes. Scatter the thyme branches over the tomatoes. Drizzle on the oil.
    3. Bake the tomatoes uncovered until soft, jammy and sizzling; about 2 hours. The tomatoes should not brown; if they do, turn the oven down. Discard the thyme branches and reserve the tomatoes in the oil. These may be done ahead as they keep well for a few days in the refrigerator.
    4. For the vinaigrette: Mix the mustard and the shallots in a small mixing bowl and whisk while adding first the vinegar and then the olive oil. Season to taste with salt and pepper.
    5. For final assembly: Heat the squash, briefly in the oven, until warm. Toss the tomatoes with the arugula and vinaigrette and then add the warm squash. Toss briefly until the greens are barely wilted and then serve immediately with the the thin sliced Prosciutto di San Daniele tented over the warm salad and a liberal dusting of Grana Padano.