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.
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!
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:
- Parmesan Topped Acorn Squash
- Butternut Squash Ravioli with Sage
- Spiced Pumpkin Salad with Lentils and Goat Cheese
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!
Honeynut Squash Spears with Prosciutto
- 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)
- 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.