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
- 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.
- 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.
- Reduce the oven to 400°F. Cook the squash bites until the prosciutto is crisp, 8 to 10 minutes.
Calories 46, fat 2 g, protein 3 g, carbohydrates 4 g, dietary ﬁber 1 g, sugar 1 g