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Home » Side Dishes » Honeynut Squash Spears with Prosciutto

Honeynut Squash Spears with Prosciutto

Posted by: Diabetic Foodie / Fall, Gluten-free, Side Dishes / October 5, 2018

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For a delicious combo of sweet and salty flavors, try these honeynut squash spears wrapped with prosciutto! It’s an easy, fun way to use this unique variety of squash.

4 Honeynut Squash Spears with Prosciutto on a white serving tray on top of a larger serving tray with a floral pattern.

Wandering around the produce aisle one day, I stumbled across the cutest squash. It looked like a miniature butternut, but with a much deeper color. The label said “honey nut.”

Of course, I couldn’t resist buying one. To test it out, I decided to make these honeynut squash spears with prosciutto!

The result is a delicious combination of sweet and salty flavors that can be ready in about 30 minutes flat. It makes a wonderful appetizer, snack, or even a light lunch. And it’s so fun to play with this unique kind of squash!

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

How to make honeynut squash spears with prosciutto

I love how easy this dish is to prepare. You don’t even need to peel the squash!

Step 1: Preheat the oven to 425°F.

Step 2: Slice the squash in half lengthwise and remove the seeds. Slice each half into 4 spears.

Step 3: Place the squash in a large bowl and add olive oil, maple syrup, and a few grinds of fresh pepper. Toss well to coat.

Step 4: Wrap each squash spear with a half slice of prosciutto, then place on a baking sheet. Brush any remaining olive oil mixture from the bowl onto the spears.

Step 5: Roast for 15 minutes or until the squash can easily be pierced with a fork.

That’s it! You can choose to enjoy your squash spears warm out of the oven or let them cool to room temperature before serving.

Honeynut squash nutrition

This sweet, petite squash packs in a ton of vitamins and nutrients for its size. Would you believe it has twice as much beta-carotene as butternut squash?

It’s also a great source of vitamin B, iron, potassium, and zinc. A quarter squash has about 11 grams of carbohydrates, 9 of which come from fiber, so it should have a relatively low impact on blood sugar.

The nutrition combined with the rich, caramel-like flavor makes this squash a treat you can feel good about eating. It’s perfect for fall and winter cooking!

Storage

Leftover squash spears can be stored in an airtight container in the refrigerator. They should be eaten within five days.

To enjoy, I recommend letting the spears warm up a bit. You can either set them out at room temperature for about 30 minutes or warm them in the oven at 425°F until heated through.

Other delicious squash recipes

Do you love cooking with different varieties of winter squash? From butternut to acorn to pumpkin, there are so many different types to try! Here are a few of my favorite squash recipes I know you’ll enjoy:

  • Butternut Squash Posole
  • Parmesan Topped Acorn Squash
  • Buttercup Squash Soup

When you’ve tried this dish, please don’t forget to let me know how you liked it and rate the recipe in the comments below!

Recipe Card
Honeynut Squash Spears with Prosciutto
5 from 1 vote

Honeynut Squash Spears with Prosciutto

For a delicious combo of sweet and salty flavors, try these honeynut squash spears wrapped with prosciutto! It’s an easy, fun way to use this unique variety of squash.
Prep Time:15 minutes
Cook Time:15 minutes
Total Time:30 minutes
Author:Diabetic Foodie
Servings:4 servings
Review Print

Ingredients

  • 1 honeynut squash (about 1 pound)
  • ½ tablespoon extra-virgin olive oil
  • 1 teaspoon pure maple syrup
  • freshly ground pepper
  • 4 slices prosciutto (halved crosswise)

Instructions

  • Preheat the oven to 425°F. 
  • Slice the squash in half lengthwise and remove the seeds. Slice each half into 4 spears.
    1 honeynut squash
  • Place the squash in a large bowl and add olive oil, maple syrup, and a few grinds of fresh pepper. Toss well to coat.
    ½ tablespoon extra-virgin olive oil, 1 teaspoon pure maple syrup, freshly ground pepper
  • Wrap each squash spear with a half slice of prosciutto, then place on a baking sheet. Brush any remaining olive oil mixture from the bowl onto the spears.
    4 slices prosciutto
  • Roast for 15 minutes or until the squash can easily be pierced with a fork.

Recipe Notes

This recipe is for 4 servings. Each serving is 2 spears.
Honeynut squash does not need to be peeled because the skin is so thin.
If you can’t find honeynut, substitute butternut squash.
Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.

Nutrition Info Per Serving

Nutrition Facts
Honeynut Squash Spears with Prosciutto
Amount Per Serving (2 spears)
Calories 121 Calories from Fat 60
% Daily Value*
Fat 6.7g10%
Saturated Fat 1.7g11%
Trans Fat 0g
Polyunsaturated Fat 0.9g
Monounsaturated Fat 0.6g
Cholesterol 25mg8%
Sodium 573mg25%
Potassium 247mg7%
Carbohydrates 9.2g3%
Fiber 1.6g7%
Sugar 2.8g3%
Protein 8.8g18%
Vitamin A 7450IU149%
Vitamin C 2.5mg3%
Calcium 0mg0%
Iron 0.9mg5%
Net carbs 7.6g
* Percent Daily Values are based on a 2000 calorie diet.
Course: Side Dish
Cuisine: American
Diet: Diabetic
Keyword: honeynut squash, squash with prosciutto, winter squash
Did you make this recipe?Click here to leave a comment & star rating!

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