Our bins are still coming through with summer items, however seasonal fall items are making their way into our bins, hearts and stomachs. This week’s recipe is a combination of summer and fall items. It is this time of year where it’s hard to let go of summer while we transition into the chilly mornings and early dark evenings. So why not have the best of both worlds while we still can?!
For whatever reason this dish reminds me so much of the farm life. I can’t exactly pinpoint why, but I think it must be some of the components made up in this dish, especially the buttermilk. Buttermilk always makes me think farm life. It makes me think strength, richness and stability…all the qualities that running a farm requires. Wow, I suppose my though process for the morning is running rather deep, welcome to my typical Monday!
- 10 cups fresh greens, spinach or kale (about 2 bunches), bottom stems trimmed
- 2 tablespoons kosher salt plus more for seasoning
- 2 cups 1″ cubes peeled butternut squash
- 3 tablespoons extra-virgin olive oil, divided
- 2 tablespoons vegetable oil
- 4 ounces thinly sliced country ham or prosciutto, torn into pieces
- 1 apple cored, thinly sliced
- 2 tablespoons minced shallot
- 2 tablespoons (or more) fresh lemon juice
- 3 tablespoons buttermilk
- Coarsely cracked whole black peppercorns
Gently rub greens with 2 tablespoons salt in a large bowl. Let stand, checking often, until the greens begin to release water and soften, about 15 minutes. Rinse in two changes of cold water. Squeeze greens dry and pat with a kitchen towel; transfer to a clean bowl.
Meanwhile, preheat oven to 425°F. Line a rimmed baking sheet with foil. Toss squash with 1 tablespoon olive oil on prepared sheet; season with salt. Roast squash, turning occasionally, until lightly browned and tender, 20-25 minutes. Let cool.
Heat vegetable oil in a medium skillet over medium-high heat. Working in batches, add ham and cook until crisp, 1-2 minutes per side. Transfer to paper towels to drain.
Add squash, apple, shallot, lemon juice, and remaining 2 tablespoons olive oil to greens. Toss to combine; season to taste with salt. Divide evenly among plates. Drizzle with buttermilk. Arrange fried ham over. Season with cracked pepper.