High Flavor, Low Labor: Reinventing Weeknight Cooking
Maple-Roasted Squash with Prosciutto
Page 217
(4 reviews)
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A tasty Fall-weather recipe. I cooked the squash a bit longer than the recipe calls for, cooking it until the squash tasted roasted all the way through. Given the maple syrup mixture is already brown, I found it difficult to tell when the squash, by eyesight alone, was "browned." The prosciutto was an excellent addition, but I think the other components can be tinkered with to individual taste.
Also, instead of dirtying bowls unnecessarily (I don't have a dishwasher), I just mixed together all of the ingredients on the baking sheet. I roasted all of the squash on one baking sheet, rather than two.
(edited 7th November 2010) (0) comment (0) useful
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