Monday, November 22, 2010

Sage Roasted Butternut Squash and Brussel Sprouts with Prosciutto Bread Crumbs

This dish can be served warm or at room temperature.





One large butternut squash, one large kabocha squash or two acorn squash, peeled. Cut into large dice. Toss with 1/3 c. olive oil, small bunch whole sage leaves, salt and pepper. Roast on a half sheet pan at 350 for 30 minutes. Finish for 10 more minutes at 375.

Toss 2 lbs brussel sprouts with 1/3 c. olive oil, salt and pepper. Roast on a half sheet pan at 350 for 35 minutes. Yes, the squash and brussels need to be on separate pans.


In a food processor, grind a 1/2 loaf of crusty bread or a small baguette.
Like this. Then toast at 250 for 20 minutes. Cool.
Then back in the processor with 1 smashed clove of garlic, 1/4 c. olive oil and 2 oz. prosciutto (you can substitute grated parmesean cheese). Toss with roasted vegetables. YUM!

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