Potato-Stuffed Squash With Prosciutto Crudo

  • Difficulty: Medium
  • 40 minutes
  • 2 servings

A little decadence never hurt anyone! Or did it? At least not in the kitchen and not this time, no. Come with us and let’s bake a butternut squash, then fill it’s scooped-out lower half with grated potatoes fried in butter. Not to mention the gooey parmesan and the prosciutto crudo topping. Told you, decadence never hurt anyone…

Ingredients Needed for Potato-Stuffed Squash With Prosciutto Crudo

1 butternut squash
2 potatoes, grated
1 tablespoon olive oil
2 tablespoons butter
2 tablespoons whole wheat flour
1 1/2 cup parmesan, grated
pepper
3 ounces prosciutto crudo, sliced
thyme

How to Cook Potato-Stuffed Squash With Prosciutto Crudo

  1. Horizontally cut the squash in two and scoop out the lower half.
  2. Line a baking tray with parchment paper and transfer both halves on it.
  3. Bake for 25 minutes at 360ºF/180ºC.
  4. Heat 1 tablespoon of olive oil in a pan over low-medium heat and add the grated potatoes. Also, add the butter and drizzle with the remaining tablespoon of olive oil.
  5. Cook and stir until the butter melts, then add the flour and stir it in.
  6. Add the parmesan and spread it over the potatoes. Cook for 1 minute.
  7. Season with pepper, then cook and stir for 2-3 minutes.
  8. Stuff the baked squash’s lower half with the potato mixture.
  9. Top with prosciutto crudo and season with thyme.

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