Butternut Squash, Arugula and Prociutto Salad

When I was in Boulder I was discussing a luncheon menu with my son Phil. He was giving me lots of ideas for easy, yet sophisticatd salads. Many used ingredients that some may not like, but his butternut, arugula, prosciutto and parmesean cheese salad is just delicious. I took it to a pot luck lunch not long ago just to see how people liked it, and it was completely gone before everyone got through the buffet line. It's so simple to make, and it can all be done the day before, if necessary. Here it is. Thanks, Phil, for the idea. Butternut Squash, Arugula, Prosciutto and Parmesean Salad 1 bag of arugula, available at Trader Joe's or most supermarkets 1 bag cubed and peeled butternut squash, available at Trader Joe's or most supermarkets 10 slices prociutto, available packaged at most supermarkets, or buy freshly sliced from the deli section 10 slices of thin parmesean cheese dressing- 1T. balsamic vinegar + 2 T. olive oil (mix together and drizzle over the salad If you're preparing the salad in advance, coat the butternut squash with a little olive oil, then add salt and pepper, and roast at 350 degrees for 30-35 minutes. Make sure the squash is cooked, but do not overcook and make mushy. Cool and store in a plastic container over night or until ready to assemble. Break the prociutto into pieces (otherwise it's impossible to cut the prociutto) and store in a plastic bag Slice parmesean in thin strips with cheese knife and store in a plastic bag When you're ready to assemble, place 1/2 bag of arugula on the bottom of serving platter, then add butternut squash evenly over the arugula. Top with pieces of prosciutto, then the parmesean cheese. Drizzle balsamic vineger dressing all around. I use tongs to serve, as it is easier to pick up than with salad forks. You'll love this salad, and you're guest will think you're a real gourmet. It's so easy, but don't tell them!