Roasted Rosemary Garlic Butternut Squash Salad
- 8 cups arugula
- 1 1/2 lbs butternut squash
- 1 tbsp Bella Grace Garlic Olive Oil
- 2 tbsps Bella Grace Rosemary Olive Oil
- 1 tsp salt
- 2 tsps pepper
- 4 ozs plain goat cheese
- 4 ozs prosciutto
- 4 tbsps pine nuts
Preheat the oven to 350F. Remove the top stem and the bottom round of the butternut squash. Peel the rind from the squash before cutting the squash in half. Using a spoon, scoop out and discard the seeds and stringy parts from the squash. Dice the squash into small cubes.
In a medium mixing bowl, add butternut squash cubes, Bella Grace Rosemary Olive Oil, Bella Grace Garlic Olive Oil,salt, and pepper. Toss to coat before pouring the contents of the mixing bowl onto a nonstick baking sheet. Place the baking sheet in the oven and bake for 15-20 minutes or until the squash is golden and can be easily pierced with a fork.
Add 2 cups of arugula to each plate and top with 1/2-1 cup of butternut squash, dollops of goat cheese, slices of prosciutto, and sprinkle with pine nuts.
Serve with your favorite dressing or top with a mixture of Bella Grace Basil Olive Oil and Bella Grace Dark Goccia Oro Balsamic Vinegar.
Recipe and Photography by Heather Ralphs