A drizzle of hot honey takes this easy, crowd-pleasing salad of roast butternut squash, pecorino, prosciutto and arugula to the next level.
- Red Clay Hot Honey
- 3 handfuls of arugula
- 1 butternut squash (or 2 small)
- pecorino or parmesan
- 8 slices prosciutto
- 2 tablespoons sherry vinegar or lemon juice
- olive oil
- Preheat oven to 375°F. Cut the squash in half, cut each half into quarters and rub with olive oil, salt and pepper. Don't scoop out the seeds they will become nice and crispy and give great texture to the salad. Roast the squash for 30-40 minutes or until soft and golden. Let sit for 10 minutes to cool.
- Tear squash onto a large plate or platter, top with prosciutto, roasted squash seeds, arugula, shaved pecorino (use a vegetable peeler) and season with salt and pepper. Drizzle over olive oil, sherry vinegar and hot honey.
Pro Tip: Take the prosciutto out of the fridge 20 minutes early so it melts in your mouth!