Butternut Squash Noodles With Prosciutto And Sage Recipes

PROSCIUTTO-WRAPPED BUTTERNUT SQUASH

Prosciutto-Wrapped Butternut Squash image

Provided by Food Network Kitchen

Time 1h

Yield 8 to 10 servings

Number Of Ingredients 7

Ingredients

1 medium butternut squash, peeled and cut into sixteen 3 1/2-by-3/4-inch wedges
1 tablespoon extra-virgin olive oil
1 tablespoon pure maple syrup
Kosher salt and freshly ground pepper
8 slices prosciutto, halved (about 1/2 pound)
Aged balsamic vinegar or balsamic glaze, for drizzling
Torn fresh basil, for topping

Steps:

Position a rack in the top third of the oven and preheat to 425 degrees F. Toss the squash with the olive oil, maple syrup, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Wrap half a slice of prosciutto around each squash wedge and arrange on a baking sheet.
Roast until the prosciutto begins to soften and the squash is almost tender, about 15 minutes. Flip the squash and continue cooking until the prosciutto is browned and the squash is tender, 7 to 14 more minutes. Transfer to a platter.
Drizzle the butternut squash with balsamic vinegar and top with basil. Serve warm or at room temperature.

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To make the butternut squash noodles, cut off the bulb section and reserve it (for soup, broth, roasting etc) and peel the straight top part.
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