Roasted Squash With Prosciutto Recipes
PROSCIUTTO-WRAPPED BUTTERNUT SQUASH
Provided by Food Network Kitchen
Categories appetizer
Time 1h
Yield 8 to 10 servings
Number Of Ingredients 7
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.
PROSCIUTTO ROASTED BASS WITH AUTUMN VEGETABLES
Provided by Ina Garten Bio & Top Recipes
Categories main-dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees.
- For the vegetables, place the butternut squash, potatoes, parsnips, and carrots on a sheet pan and drizzle with 1/3 cup olive oil. Sprinkle with 1 tablespoon salt and 1 teaspoon pepper and toss together. Spread out in a single layer and roast for 30 minutes, turning once during cooking. After 30 minutes, toss with the garlic and roast for another 10 minutes, until all the vegetables are tender and starting to brown.
- Meanwhile, line another sheet pan with aluminum foil, and place a baking rack on top of the foil. Brush the fish fillets on both sides with olive oil and season them liberally with salt and pepper. Wrap each fillet with a slice of prosciutto to form a wide band around the center of the fillet, overlapping the ends on the skin side. Arrange the fillets on the rack with the prosciutto seam side down and roast for 10 to 15 minutes, until barely cooked.
- While the vegetables and fish are roasting, melt the butter over medium heat in a medium-size saute pan. Add the rosemary sprigs and cook over low heat until the rosemary leaves are crisp and the butter begins to brown, about 5 minutes. Discard the rosemary, stir in the lemon juice, and set aside.
- To serve, place the fish on a platter or individual plates, spoon the rosemary butter on top, and surround with the vegetables. Garnish with lemon wedges and serve hot.
BUTTERNUT SQUASH SOUP WITH CRISPY PROSCIUTTO
Butternut squash pureed with spices and topped with crispy prosciutto.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Swanson®
Time 1h10m
Yield 8
Number Of Ingredients 11
Steps:
- Heat 1 tablespoon olive oil in a large soup pot over medium-high heat. Cook prosciutto strips until crispy, 8 to 10 minutes. Drain on paper towels.
- Heat remaining 1 tablespoon olive oil in the same pot over medium-high heat. Add celery, carrots, and onion; saute until vegetables begin to soften, about 10 minutes. Add butternut squash. Pour in chicken stock to cover vegetables (you will not use both boxes of stock here). Season with thyme, sage, cayenne pepper, salt, and pepper. Bring to a boil, reduce heat to low and simmer until vegetables are tender, about 30 minutes. Remove from heat.
- Let soup cool slightly. Blend with an immersion blender. Add more chicken stock to thin to desired consistency.
- Ladle soup into bowls and top with crispy prosciutto.
Nutrition Facts : Calories 220.1 calories, Carbohydrate 31.2 g, Cholesterol 12.5 mg, Fat 8.2 g, Fiber 5.6 g, Protein 9.3 g, SaturatedFat 2.3 g, Sodium 813.9 mg, Sugar 7.7 g
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- Preheat the oven to 400° and butter a 9-by-13-inch baking ceramic baking dish. In a large bowl, toss the butternut squash with 1 tablespoon of the olive oil and the thyme. Season with salt and pepper. Spread the squash on a baking sheet in a single layer and roast for about 25 minutes, until tender, tossing once halfway through. Let cool.
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