| serves
6
1 Winter Squash—cooked
1 package ( 10 oz) frozen chopped spinach, thawed
1 tablespoon butter
1 large shallot, minced
1 tablespoon flour
1/2 cup Longmont Dairy Whipping
Cream
1/2 teaspoon Worcestershire
1/4 teaspoon dry mustard
1/4 teaspoon pepper
3/4 teaspoon ground nutmeg
3 ounces thinly sliced proscuitto
Cook spinach in a 4 to 5 qt. pan,
on high heat, for 2-4 minutes. Drain in a colander. When
cool, press to remove excess moisture.
Over medium heat, combine butter
and shallot in same pan used for spinach. Stir often
until shallot is lightly browned. Add flour and stir
until golden. Remove from heat and whisk in cream. Place
on medium-high heat and stir until boiling. Mix in
Worcestershire, mustard, pepper, spinach and nutmeg (to
taste.) If made ahead, cover and chill until next day;
reheat.
Cut cooked, warm squash into 6
equal portions. Place, skin down, in baking
pan. Top the squash equally with the spinach mixture;
drape with proscuitto. Broil 8 inches from the heat
until the proscuitto is sizzling and tinged with brown—(
about 4 minutes.) Set pieces on individual plates. |
