Roasted Delacota Sqush & Arugula Salad
For the squash
2 delicata squash, cut in half, seeds scraped out and discarded, cut into ¼-inch slices
2 tablespoon olive oil
1 teaspoon fresh thyme leaves, chopped fine
1 teaspoon fresh rosemary, chopped fine
freshly ground black pepper
Preheat your oven to 425˚F. Line a baking sheet with parchment paper. Toss the cut squash with the olive oil, herbs, a generous pinch of salt and a few cracks of freshly ground black pepper. Arrange in a single layer on the baking sheet. Roast for 12-15 minutes, until the squash is tender and lightly golden brown. Remove and allow to cool before building your salad.
For the salad
prosciutto, sliced thin
best quality aged balsamic vinegar available
best quality extra virgin olive oil available
Maldon sea salt, if desired
Arrange arugula on a plate. Nestle in a few slices of prosciutto. Top the arugula with as much of the roasted squash as you like. Place a few spoonfuls of fresh ricotta on the center of the salad. Drizzle with aged balsamic vinegar and extra virgin olive. Top with Maldon sea salt, if desired.