Author Notes
A side dish featuring sweet butternut squash topped with prosciutto, goat cheese and browned butter —Vicky | Things I Made Today
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Ingredients
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1
medium-large butternut squash, seeded, and cut into 1/2 inch cubes
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2 tablespoons
olive oil
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Kosher salt
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8 tablespoons
butter
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1/2 cup
Panko bread crumbs
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1 1/2 tablespoons
fresh sage, chopped
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2-4 ounces
prosciutto, thinly sliced
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4-6 ounces
goat cheese
Directions
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Preheat oven to 425F.
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Toss butternut squash in olive oil and salt. Arrange flat on a baking sheet and bake until squash is tender, about 20-30 minutes.
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Meanwhile, in a medium pan, melt butter over low heat. Cook, stirring occasionally, until butter starts to brown. Add in bread crumbs and sage, stir well, and remove from heat.
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When squash is done cooking, transfer to browned butter and toss to coat.
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Transfer squash to a serving dish and tear pieces of prosciutto, tucking them between the squash pieces. Crumble goat cheese on top, give it a quick stir, and serve.
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