High Flavor, Low Labor: Reinventing Weeknight Cooking
Maple-Roasted Squash with Prosciutto
Page 217
Tags:
Recipe Reviews
Queezle_Sister from Salt Lake City, UT
This was very tasty. I made one big mistake - I halved the amount of squash, proscuitto, maple syrup, but not the spices! Nevertheless, it tasted great. I baked it in very large pyrex baking dish, and after 45 minutes it was nearly black. Next time I will try baking at a slightly lower temperature.
I was impressed at how well the smoked paprika, cinnamon, and nutmeg went with this dish.
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
cadfael from , NS
I used spanish smoked paprika and the proscuitto and it was very good. I also did a plate swirl of reduced balsamic a la Lidia as I keep some on hand this time of year-love it with squash.
sewit12 from Edmionton, AB
I have to admit I played with this recipe just a little bit. I did exactly as the recipe directed....until I forgot about the squash in the oven. I think it was in there for about 11/2 hours!! It was not slightly brown....you get the picture!! It looked beyond repair, but I decided I had little to lose by mashing it, so that's what I did. I steamed some more squash, as it had suffered quite a bit of shrinkage in the over-cooking process...I think the moisture from the steamed squash was perfect...I didn't have to add anything else. It was wonderful...full of flavour, a beautiful colour....LOVE that smoked paprika...I used hot.
Login or register to add your own review of this recipe.