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.
Servings: 4 servings
- 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.
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.
Serving: 2spears | Calories: 121kcal | Carbohydrates: 9.2g | Protein: 8.8g | Fat: 6.7g | Saturated Fat: 1.7g | Polyunsaturated Fat: 0.9g | Monounsaturated Fat: 0.6g | Trans Fat: 0g | Cholesterol: 25mg | Sodium: 573mg | Potassium: 247mg | Fiber: 1.6g | Sugar: 2.8g | Vitamin A: 7450IU | Vitamin C: 2.5mg | Calcium: 0mg | Iron: 0.9mg | Net carbs: 7.6g