Do you crave the combination of sweet and salty flavors? Then you’re going to love these honeynut squash spears wrapped in prosciutto.

Wandering around the produce aisle, I stumbled across the cutest squash. It looked like a miniature butternut that had a much deeper color. I couldn’t resist buying one. The label said “honey nut.” (See my Instagram feed for a photo of the squash.)

As it turns out, honeynut squash has an interesting history. I peeled mine because I didn’t know any better; next time I cook it, I won’t bother. I’m betting it will be great in this Roasted Squash and Pomegranate Seed Salad with Maple Vinaigrette.

If you can’t find honeynut squash in your area, butternut will work just fine. You’ll want to cut it into spears that are 4 to 5 inches long and about 3/4-inch wide.

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