| Level: | Easy |
| Total: | 1 hr |
| Active: | 30 min |
| Yield: | 8 to 10 servings |
Ingredients
- 1 medium butternut squash, peeled and cut into sixteen 3 1/2-by-3/4-inch wedges
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon pure maple syrup
- Kosher salt and freshly ground pepper
- 8 slices prosciutto, halved (about 1/2 pound)
- Aged balsamic vinegar or balsamic glaze, for drizzling
- Torn fresh basil, for topping
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 84 |
| Total Fat | 3 g |
| Saturated Fat | 1 g |
| Carbohydrates | 7 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 7 g |
| Cholesterol | 16 mg |
| Sodium | 614 mg |
Reviews
Topped with a dab of chèvre cheese on each while still warm but before the balsamic glaze. Big hit!
These were a big hit! Will definitely make again!
Delicious. We had at thanksgiving and now are making it again for an upcoming party.
Delicious! I made a balsamic glaze by bringing 1/2 cup of balsamic vinegar and 1 tsp maple syrup to a boil, then simmered it until it thickened. I will definitely be making this again.