Roasted Butternut Squash and Kale Salad Story

Roasted Butternut Squash and Kale Salad

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INGREDIENTS

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Preheat the oven to 400 degrees and line a sheet pan with nonstick foil or parchment paper.

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Toss the cubed squash with one tablespoon chives and and two tablespoons olive oil and season with salt and pepper.

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Roast squash for 20-25 minutes, or until softened and slightly browned. Remove and let stand at room temperature.

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Reduce oven temperature to 350 degrees and lay prosciutto slices on a parchment lined sheet tray, do not overlap.

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swipe up now to read more

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MORE RECIPES

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