Recipe for cooking butternut squash Raw butternut squash recipe


Raw butternut squash recipe Cooking method

Recipe for cooking butternut squash
Ingredients

2 tbsp. champagne vinegar
6 tbsp. extra-virgin olive oil
2 large bunches arugula (about 1/2 lb.)
1 large bunch of frisee
1/2 butternut squash, peeled with zester
6 to 8 large thin prosciutto slices, preferably San Daniele (about 6 oz.)
1 piece Pecorino, shaved (about 1/3 lb.)
Salt and freshly ground black pepper

Directions for cooking Raw butternut squash recipe


To make the vinaigrette: In a small bowl whisk together vinegar, pepper, and salt to taste. In a slow stream, whisk in oil until emulsified. Set aside.

Prepare the salad: Discard stems from the arugula and frisee. Transfer the leaves to a large bowl. Peel the butternut squash and shave into 30 thin slices. Trim some fat from the prosciutto, if desired. Halve 6 prosciutto slices, lengthwise. Transfer the long prosciutto pieces to cutting board and slice thinly. With a vegetable peeler shave about 36 thin slices from the Pecorino.
Toss arugula, frisee and butternut squash slices with about 3 tbsp. of vinaigrette and mound in the centre of each of 6 plates. Arrange the prosciutto pieces around each mound of arugula. Place the Pecorino shavings on and around the salad and drizzle the salads with the remaining vinaigrette.

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