Maple-Roasted Squash with Prosciutto

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.

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.