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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