Small honeynut squash is cut into spears, tossed with olive oil and maple syrup, wrapped in prosciutto, and roasted to perfection
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.