Well this dinner certainly didn’t turn out as expected! We ate at 10:30 after a longer than intended trip to the local pub and so this turned into a late night assemble style dinner. With a Very very hungry boyfriend wiling the oven to hurry up. I was originally going to wrap Parma ham around roasted squash with a stuffing of chopped dates. All went out the window. Roast squash with dates and chuck in the Parma ham towards the end. Drizzle with the two dressings (sweet maple and sour cream) and jobs a goodun’! sometimes it’s best to keep things simple. Cook nice stuff, pile it together, trickle other nice stuff on top and eat. Yep.
You will need:
1 small butternut squash, deseeded, halved lengthways and cut horizontally into very thin slices
1/2 red onion, sliced
8 slices Parma ham
Pinch of red chilli flakes
10 dates, chopped
1/2 tbspn maple syrup
1/2 tbspn white balsamic vinegar
1 tbspn olive oil, plus extra to roast
75ml sour cream
2 good handfuls of salad leaves
1 – Preheat the oven to 180. Pop a large oven dish/tray in the oven with a couple of tablespoons of olive oil
2 – Add the Squash and red onion slices to the oil in the tray once hot (after about 5 mins in the oven), sprinkle with salt, pepper and chilli flakes, toss and then and roast until the squash is turning tender.
3 – Meanwhile make the dressing by mixing together 1 tbspn olive oil with the maple syrup and balsamic.
4 – Add the Dates and 1 tbspn of the dressing above to the squash mix and roast for another 5 minutes before adding the torn slices of parma ham. Toss and pop under the grill until the Parma ham fat just crinkles and starts to crisp.
5 – Toss the salad leaves with most of the remaining dressing and top with the cooked squash/ham mix. Drizzle with sour cream and any remaining dressing as desired. Serve immediately.