In our latest issue:

 Healthier Thanksgiving recipes, smart new rules to limit screen time, plus tips for fighting the flu—naturally See more >
KIWI Magazine

Butternut Squash and Prosciutto Bites

These delectable little morsels taste like autumn and are packed with vitamin A. Make-ahead tip: Complete step 1 up to 24 hours ahead of time.

Active time: 25 minutes

Total time: 1 hour, 10 minutes


  • 32 bite-size chunks of butternut squash (about 2 cups)
  • 2 teaspoons extra-virgin olive oil
  • ¼ teaspoon kosher salt
  • freshly ground pepper
  • fresh sage leaves, cut into 1-inch pieces
  • ¼ pound prosciutto slices, cut into 2-by-1-inch strips


  1. Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper. In a bowl, toss the squash chunks with the olive oil, salt, and freshly ground pepper to taste. Spread them on the baking sheet, and roast until tender and lightly browned, about 35 minutes.
  2. Let the squash sit at room temperature until cool enough to handle. Place a sage leaf on each piece of squash and wrap with a strip of prosciutto. Secure with a toothpick. Continue until all the chunks of squash are wrapped.
  3. Reduce the oven to 400°F. Cook the squash bites until the prosciutto is crisp, 8 to 10 minutes.
Serves 8

Calories 46, fat 2 g, protein 3 g, carbohydrates 4 g, dietary fiber 1 g, sugar 1 g


Don't miss a minute of KIWI...

Stay up to date on everything yummy!

  • Print
  • Digital
  • RSS

Subscribe to KIWI! Save more than 50% off the newsstand price.

© 2015 May Media Group, LLC. All rights reserved. Terms of Use | Privacy Policy