Roasted Squash With Prosciutto |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 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 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. Ingredients:
1/2 teaspoon cinnamon |
1/4 teaspoon nutmeg |
1/2 teaspoon smoked paprika |
2/3 cup maple syrup |
9 cups squash, butternut, cut into 1/2- inch dice |
250 g prosciutto, cut into small pieces |
salt |
ground black pepper |
Directions:
1. heat oven to 400°F Line a rimmed baking sheet with parchment paper.
2. In a small bowl, whisk together cinnamon, nutmeg, smoked paprika, and maple syrup.
3. 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.
4. Bake for 45-50 minutes or until squash is lightly browned at the edges. Seasdon with salt and pepper.
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