Prosciutto di Parma & Butternut Squash Skewers | Consorzio del Prosciutto di Parma
Heat oven to 200°C/180°Cfan/gas 6. Tip the squash into a small roasting tray. Mix 1 tbsp oil, the honey, fennel seeds, chilli flakes, and seasoning and pour over the squash...
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Cooking tools:
- Skewer
- Oven
- Roasting pan
- Skillet
- Stove
- Mixing bowl
- Measuring spoon
- Spoon
- Chef's knife
- Cutting board
- Paper towel
- Plate
Ingredients
- 165g Butternut squash, peeled, trimmed & cut into 2.5-3cm chunks (about 150g prepared weight)
- 2 tbsp. Olive oil
- 1 tbsp. Runny honey
- 1/4 tsp. Fennel seeds, roughly crushed
- 1 pinch Chilli flakes
- 12 Sage leaves
- 6 Slices Prosciutto di Parma, halved lengthways
- 75g Manchego cheese, cut into 12 slices or chunks
- 12 Small skewers
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