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.
Servings: 6
Calories: 263kcal
Equipment
- Spiralizer
Ingredients
- 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