Roasted Squash With Prosciutto Food

PROSCIUTTO-WRAPPED BUTTERNUT SQUASH

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

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.

ROASTED SQUASH WITH PROSCIUTTO

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.