Time: 1 hour.
Complexity: easily
Servings: 8 - 10

Simple pumpkin and thin strips of prosciutto become a sophisticated appetizer when wrapped in ham and baked in the oven. Brush the slices with a mixture of maple syrup and olive oil beforehand to create a delicious sheen during baking. Drizzle the finished appetizer with balsamic reduction or vinegar and sprinkle with fresh basil. You'll be delighted by the unusual combination of sweet, spicy, and tart flavors in one bite.

Ingredients:

• 16 6x1.5cm slices peeled butternut squash (1 medium squash)
• 1 tbsp. l. olive oil
• 1 tbsp maple syrup
• 8 slices prosciutto, halved (about 220g)
• Balsamic vinegar or balsamic sauceto sprinkle
• Torn basil leaves, for serving

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

butternut squash, maple syrup, balsamic vinegar, basil, prosciutto

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Preparation:

Step 1
• Position a rack in the upper third of the oven and preheat the oven to 220°C.
Step 2
• In a large bowl, toss the pumpkin with olive oil, maple syrup, 1/2 teaspoon salt, and a pinch of ground black pepper. Wrap each pumpkin slice with a strip of prosciutto and arrange on a baking sheet.
Step 3
• Bake until the prosciutto is tender and the squash is just beginning to soften, about 15 minutes. Turn the pieces over and continue baking until the prosciutto is golden brown and the squash is tender, another 7 to 14 minutes. Transfer to a serving platter.
Step 4
• Drizzle the pumpkin with balsamic vinegar and sprinkle with basil. Serve the slices warm or at room temperature.

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