This squash is seriously the best! I can’t decide if I like the sweet and spicy squash the most or the fact that it’s wrapped in crispy prosciutto. Except that if I’m being honest, it’s obviously because of the bacon. Who am I kidding?!? So that means that I’m EXTRA excited to share this recipe with you today, because you all know by now that I love a good sweet and salty combination, and this is the best of both!
It’s all about holiday entertaining lately. I talked in a recent post that I’m planning our holiday menu already and this squash has definitely made the cut. I can’t wait to share this dish with my family on Christmas. My dad is a big fan of sweet potato and squash. Every year my mom would make it and I actively avoided it. Why? Because I’m not going to waste valuable stomach space on vegetables when there’s turkey and gravy on the menu!
But recently, in the last few years, I’ve become obsessed with the side dishes. Probably because that’s what I’m in charge of at Christmas dinner. But definitely because the recipes are endless, which means the flavours are too. There’s no excuse for boring food!
I know that my dad will be looking for his sweet potato mash and pureed squash, but I’m going to switch it up on him this year. He won’t be mad – he can’t possibly be when there’s bacon wrapped around his vegetables. He’ll thank me later.
But we’re going to shake things up a little, and if my parents are reading this post, I think they’re going to be nervous. I swear, it’ll be delicious!!
The squash gets tossed in maple syrup and spices, wrapped in ALL the bacon and then roasted until the maple syrup caramelizes and the squash softens. I’m just saying, this is the best treatment that a squash could ask for! It’s slightly charred and crispy on the edges, while being soft and steamed on the inside. The prosciutto gets nice and crispy and the burnt ends are easily my favourite!
The roasted squash is then served with a generous drizzle of pesto (homemade if you want a gold star sticker!), sliced mozzarella and roasted pine nuts for crunch. It’s soft, crispy, crunchy, sweet, salty and spicy – so basically it’s EVERYTHING! It’s my new favourite side dish and I am positive that you’ll impress your guests when you bust this out.
Can you tell how excited I am? I feel like I’m always getting excited in my blog posts (I’m VERY aware at the amount of exclamation marks and capitals that I use) but I can’t help it. No apologies here, if it’s good, then it’s GOOD! And this roasted acorn squash wrapped in bacon is the BEST!
- 2 acorn squash, cut into wedges
- 2 tbsp olive oil
- 1 and ½ tbsp. maple syrup
- 1 tbsp thyme leaves
- 1 tbsp chili flakes (or less if you want it less spicy)
- 1 tsp salt
- 1 tsp pepper
- 10 slices of prosciutto
- Toasted pine nuts
- Preheat the oven to 425F.
- Toss the squash wedges in the olive oil, maple syrup and spices. Wrap 1 slice of prosciutto around each wedge of squash. Place on a baking sheet and roast until soft, 20-25 minutes, flipping half way through. Remove from the oven.
- Arrange the squash on a serving plate, garnish with sliced mozzarella, pesto and roasted pine nuts before serving.
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