Latest Recipes
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Easy Falafel with Tzatziki
With a mild savory taste, these delicious dippers a great way to introduce your kids to new flavors in their lunchbox.
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Sunflower Butter and Fresh Berry Wraps
This quick and simple kid-friendly lunch recipe can be made in a flash and is sure to please your little berry lovers.
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Rainbow Pasta Salad
Mix in some veggie goodness and peep the pretty colors of this vibrant pasta salad featuring every kid’s favorite: noodles!
Ingredients
Makes 8 servings
32 bite-size chunks of butternut squash (about 2 cups)
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
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.
Directions
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.
Per Serving:
Calories: 46
Carbohydrates: 4 g
Fat: 2 g
Protein: 3 g
Fiber: 1 g
Active Time: 25 minutes
Total Time: 1 hour, 10 minutes
