SAGE BUTTER & PROSCIUTTO ROASTED SQUASH

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.

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.

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

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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 mins

Cook Time15 mins

Total Time30 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