PROSCIUTTO-WRAPPED BUTTERNUT SQUASH
Provided by Food Network Kitchen
Categories appetizer
Time 1h
Yield 8 to 10 servings
Number Of Ingredients 7
Steps:
- Position a rack in the top third of the oven and preheat to 425 degrees F. Toss the squash with the olive oil, maple syrup, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Wrap half a slice of prosciutto around each squash wedge and arrange on a baking sheet.
- Roast until the prosciutto begins to soften and the squash is almost tender, about 15 minutes. Flip the squash and continue cooking until the prosciutto is browned and the squash is tender, 7 to 14 more minutes. Transfer to a platter.
- Drizzle the butternut squash with balsamic vinegar and top with basil. Serve warm or at room temperature.
ROASTED SQUASH WITH PROSCIUTTO
Not only is this roasted butternut squash delicious as is - spiked with crispy prosciutto and maple syrup - but the leftovers also are equally delicious turned into soup. Combine the leftovers with a quart or two of chicken broth, some chopped carrots and potatoes, and some leftover chicken or turkey. There is no need to buy the pricier imported prosciutto for this recipe; the more affordable domestic varieties work well.
Provided by CookingONTheSide
Categories < 60 Mins
Time 1h
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 400 degrees F.
- Line a rimmed baking sheet with parchment paper.
- In small bowl, whisk together the cinnamon, nutmeg, smoked paprika and maple syrup.
- Place the squash in a large bowl, then drizzle the maple syrup mixture over it.
- Use a large spoon to toss the squash to coat evenly.
- Add the prosciutto and toss to distribute.
- Transfer the squash to the prepared baking sheet.
- Bake for 45 minutes to 50 minutes or until the squash is lightly browned at the edges.
- Season with salt and pepper.
Nutrition Facts : Calories 173.6, Fat 0.3, SaturatedFat 0.1, Sodium 11.6, Carbohydrate 44.8, Fiber 4.7, Sugar 21, Protein 2.3
ROASTED SQUASH WITH PROSCIUTTO
Not only is this roasted butternut squash delicious as is - spiked with crispy prosciutto and maple syrup - but the leftovers are also equally delicious turned into a soup. Combine the leftovers with a litre or two of chicken broth, chopped carrots and potatoes, and leftover chicken or turkey. No need to buy the pricier imported prosciutto for this recipe; the more affordable domestic varieties work fine. It takes about 1/2 lb. prosciutto for this recipe. Also it calls for 1 Butternut squash, about 4 lbs.
Provided by Chef mariajane
Categories Vegetable
Time 45m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- heat oven to 400°F Line a rimmed baking sheet with parchment paper.
- In a small bowl, whisk together cinnamon, nutmeg, smoked paprika, and maple syrup.
- In a large bowl, place squash, then drizzle maple syrup mixture over it. Use a large spoon to toss squash to coat evenly. Add prosciutto and toss to distribute. Transfer sqush to prepared baking sheet.
- Bake for 45-50 minutes or until squash is lightly browned at the edges. Seasdon with salt and pepper.
Nutrition Facts : Calories 91.6, Fat 0.3, SaturatedFat 0.1, Sodium 5.1, Carbohydrate 22.5, Fiber 1.5, Sugar 18.8, Protein 1.6
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