Roasted Squash With Prosciutto |
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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 8 |
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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. Ingredients:
1/2 teaspoon cinnamon |
1/4 teaspoon nutmeg |
1/2 teaspoon smoked paprika |
2/3 cup maple syrup |
4 lbs butternut squash, peeled, seeded and cut to a 1/2-inch dice (about 9 cups cut) |
8 ounces prosciutto (cut or torn into small pieces) |
salt, to taste |
ground black pepper, to taste |
Directions:
1. Heat oven to 400 degrees F.
2. Line a rimmed baking sheet with parchment paper.
3. In small bowl, whisk together the cinnamon, nutmeg, smoked paprika and maple syrup.
4. Place the squash in a large bowl, then drizzle the maple syrup mixture over it.
5. Use a large spoon to toss the squash to coat evenly.
6. Add the prosciutto and toss to distribute.
7. Transfer the squash to the prepared baking sheet.
8. Bake for 45 minutes to 50 minutes or until the squash is lightly browned at the edges.
9. Season with salt and pepper.
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