Warm Roasted Squash Salad

Why hellooo my little corner of the internet world :)
I know it's been a while, about a month actually... but I knew this would still be here waiting for me when I was ready to come back.

Where I live at school, it's hard for me to cook, because I don't have a kitchen in my apartment. Weird. I know. And I really wanted to feature a recipe for my next post... but lost some inspiration.
In the meantime I have been making a lot of art.. learning how to PAINT! with oil. Making prints with wood blocks and lithographs.. and perfecting the art of crocheting a hat!.. and granny squares.

So here I decided to share with you a delicious salad that warms my soul right up and is perfect for this fall season:

Warm Roasted Squash Salad- to serve 4

1 squash - acorn or butternut works best. I'd get 2 acorn squashes if you use that kind.

olive oil

1 tsp salt & pepper

prosciutto slices (20)

4 handfuls of arugula

1 small block of Pecorino or Parmesan cheese

*additional 6 TBS Extra Virgin Olive Oil

4 TBS balsamic vinegar

1 tsp red pepper flakes

1 tsp ground coriander

*sometimes i like to drizzle some brown sugar over the squash to season too

Preheat oven to 375 F

Carefully cut squash in half and then in quarters.

Keep the seeds and toast them with the same seasonings to add on top later. (they taste as good as pumpkin seeds!) & they cook really fast.. make sure to not burn them.

Lay on roasting tray and drizzle with olive oil.

Season with Salt, pepper, red pepper flakes and coriander.

Roast squash for 1/2 an  hour or until soft and golden.

Allow to cool a bit.

Lay prosciutto on plate (you don't have to lay it flat, allow it to look messy)

Tear up the warm squash and drop it on the plate

Sprinkle the arugula and seeds.

Drizzle olive oil & balsamic vinegar

Use a pinch of salt and pepper on top

and use a vegetable peeler or grater to add the cheese!

Enjoy it!

xo Laura