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Reader Recipe: Warm Roasted Squash, Prosciutto and Pecorino Salad

Today's Reader Recipe comes from our very own TeamSugar. This past Christmas her family decided they would give warm salads a try. I suggested that she try a recipe that member AlliJean posted and from the look of things, it turned out spectacularly. If this warm salad recipe for Roasted Squash, Prosciutto and Pecorino tastes as beautiful as it looks, then sign me up! To get the recipe for yourself,


Warm Salad of Roasted Squash, Prosciutto and Pecorino
From Jamie's Kitchen by Jamie Oliver
Submitted by TeamSugar with inspiration from TeamSugar member AlliJean

This past Christmas, everyone was to bring a warm salad to contribute. Thanks to both YumSugar's recommendation and AlliJean's recipe, I made one of the best salads ever. Everyone at dinner absolutely loved it, it was rich and delicious but not heavy.

• 1 butternut squash
• olive oil
• sea salt and freshly ground black pepper
• 1 small dried red chili
• 1 heaped teaspoon coriander seeds (I used dried as I didn't have any seeds)
• 20 slices of prosciutto or Parma ham
• 4 handfuls of rocket (used a different type of greenery)
• 6 tablespoons extra virgin
• olive oil
• 4 tablespoons balsamic vinegar
• 1 small block of pecorino or Parmesan cheese

Preheat your oven to 375°F. Carefully cut your butternut squash in half, keeping the seeds intact. Remove the two ends and discard them. Cut each half into quarters and lay in a roasting tray. Rub with a little olive oil. In a pestle and mortar pound up a flat teaspoon each of salt, pepper and your chili and coriander seeds. Scatter this over the squash. Roast the squash for half an hour or until soft and golden. Allow to cool a little.


Lay your prosciutto on 4 plates — let it hang over the rim of the plates and encourage it to twist and turn so it doesn’t look neat and flat. Tear up your warm squash and put it in and around the ham. Sprinkle over the seeds and the rocket. Drizzle over the olive oil and balsamic, add a tiny pinch of salt and pepper, and use a vegetable peeler to shave over the Pecorino. Easily done.

Serves 4. From Jamie Olvier's cookbook, "Jamie’s Kitchen."

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