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Prosciutto-Wrapped Butternut Squash

Recipe courtesy of Food Network Kitchen

From: Food Network Magazine

Recipe courtesy of Food Network Kitchen

Watch how to make this recipe.

From: Food Network Magazine

Prosciutto-Wrapped Butternut Squash

Name: Prosciutto-Wrapped Butternut Squash
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT1H0M0.000S
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

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Level: Easy

Total: 1 hr
Active: 30 min

Yield: 8 to 10 servings

Level: Easy

Total: 1 hr
Active: 30 min

Yield: 8 to 10 servings

Ingredients

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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

Directions

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17m Easy 97%

CLASS

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.