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.
Honeynut Squash Spears with Prosciutto
Small honeynut squash is cut into spears, tossed with olive oil and maple syrup, wrapped in prosciutto, and roasted to perfection
- 1 honeynut squash about 1 pound
- 1/2 tablespoon extra-virgin olive oil
- 1 teaspoon pure maple syrup
- freshly ground pepper
- 4 slices prosciutto halved crosswise
Preheat oven to 425°F.
Peel squash, slice in half lengthwise, and remove seeds. Slice each half into 4 spears. (You should have a total of 8.)
Put squash in a large bowl and add olive oil, maple syrup, and a few grinds of fresh pepper. Toss well to coat.
Wrap each squash spear with a half slice of prosciutto and place on a baking sheet. If any of the olive oil mixture is left in the bowl, brush it on the spears.
Roast for 15 minutes or until squash can easily be pierced with a fork.
Serve warm or at room temperature.
This was my first time using honeynut squash and I peeled it. I've read since that peeling isn't necessary because the skin is so thin.
Watching sodium? Try a lower-sodium ham or bacon instead of the prosciutto.