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SAGE BUTTER & PROSCIUTTO ROASTED SQUASH

March 17, 2020 by Lovoni +

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Sage Butter & Prosciutto Roasted Squash makes an easy main served with some steamed greens or serve it as a side; its buttery sage flavor, crispy prosciutto, almonds & some good parmigiana reggiano make a wonderful accompaniment to roasted chicken, turkey, wild birds & pork.

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SAGE BUTTER & PROSCIUTTO ROASTED SQUASH
  • SAGE BUTTER & PROSCIUTTO ROASTED SQUASHO
  • SAGE BUTTER & PROSCIUTTO ROASTED SQUASHO
  • SAGE BUTTER & PROSCIUTTO ROASTED SQUASHO
SAGE BUTTER & PROSCIUTTO ROASTED SQUASHO

A spiralizer gives this a Shirley Temple-like appearance. A spirazlier is handy to have – if you use it. I’m learning to embrace my spiralizer & use it more. Probably because I’ve learned to master it a bit better. If you don’t have a spiralizer, then use a peeler or cut the squash into thin slices, keeping in mind you’ll have to increase the cooking time if you slice the squash.

SAGE BUTTER & PROSCIUTTO ROASTED SQUASHO

The combination of the salty prosciutto, the sweet squash & the fragrant buttery sage, make this not only delicious but a comforting dish that was initially intended as a main meal but I’ve enjoyed a couple of times since as a side as well. If you’re a carb-watcher, this can make a lower-carb alternative to pasta. Even if you’re not a big sage fan, believe me, it works in this recipe. Cheers, Lovoni xo

Quick and easy Mother's day recipes
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ROASTED SQUASH WITH SAGE, PROSCIUTTO & ALMONDS

Strands of butternut squash take the place of spaghetti in this delicious one pan meal. Throw everything together on a baking sheet, roast for about 15 minutes & dinner is done. If you don’t have a sprializer – a vegetable turner, try a serrated vegetable peeler. Or, just cut the squash into thin slices. Serve as a side or as a main served with steamed asparagus & snow peas tossed in a butter.
Prep Time15 minutes mins
Cook Time15 minutes mins
Total Time30 minutes mins
Course: Side Dish
Servings: 6
Calories: 263kcal
Author: Lovoni

Equipment

  • Spiralizer

Ingredients

US Customary – Metric
  • 3 tablespoons butter
  • 10 sage leaves, plus extra for garnish
  • 2 lb butternut squash, peeled
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon coarsely ground black pepper
  • 6 oz thinly sliced prosciutto
  • 2 garlic cloves, peeled & thinly sliced
  • 1/4 cup sliced almonds
  • finely grated parmesan cheese, for serving

Instructions

  • Preheat the oven to 475°F (250°C). Line a baking sheet with parchment paper.
  • Melt the butter in a small frying pan over medium heat. Add the sage leaves & cook, stirring occasionally, until the butter is golden & the leaves are fragrant.
  • Cut the peeled squash in half crossways & place the top half of the squash in a spiralizer; have a plate or a tray to catch the squash. Spiralize the squash using the thickest setting. Remove the seeds of the remaining half & spiralize. You can also use a peeler or cut squash into thin slices; if you do this, you’ll have to adjust the cooking time.
  • Place the squash on the baking sheet. Sprinkle with salt & pepper. Add half the sage butter, with the leaves & toss to combine. Top with prosciutto, garlic, almonds extra sage leaves & remaining sage butter. Roast for 15 minutes or until the squash is tender but al dente.
  • Serve the squash topped with parmesan & extra sage leaves.

Nutrition

Calories: 263kcal | Carbohydrates: 19g | Protein: 6g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 34mg | Sodium: 438mg | Potassium: 620mg | Fiber: 4g | Sugar: 4g | Vitamin A: 16258IU | Vitamin C: 32mg | Calcium: 86mg | Iron: 1mg

Other sides to try:

  • Garlic & Herb Butter Whole Roasted Cauliflower
  • Leek & Tomato Provencal
  • Crunchy Indian Spiced Potatoes
  • Roasted Blue Cheese Balsamic Brussels Sprouts

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Filed Under: Bacon & Pork, Fast & Fresh, featured, Holidays, Sides & Veggies Tagged With: butternut squash, roasted squash side, spiralized squash

hello there...

I'm Lovoni - an Aussie living abroad for the last 21 years. Working in food media, I'm a cookbook author; food stylist; cookery teacher & I had a TV food show when I lived in Canada. As a certified nutritionist I believe in nourishment not punishment & love pastry, good wine & afternoon teas. Full of wanderlust, I'm always on the lookout for my next adventure...

Read more...

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