Roasted butternut squash wedges with blue cheese and prosciutto

Ingredients

  • 800 g squash, peeled, seeded and cut into quarters
  • 3 tablespoon(s) of olive oil
  • 3 teaspoon(s) of liquid honey
  • 100g prosciutto
  • 50 g crushed walnuts
  • 30 g of blue cheese
  • 1/2 bunch of fresh sage

Preparation

  1. Preheat the oven to 200°C (th. 6-7).

  2. Arrange the squash wedges in a single layer on a baking sheet. Drizzle them with olive oil and liquid honey, salt and pepper. Bake for 20 min.

  3. Remove from the oven. Place the prosciutto slices between the squash quarters after turning them. Sprinkle with walnuts, blue cheese and sage leaves.

  4. Bake again for 15 minutes, until the squash is very soft.

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