Parma Ham and butternut squash skewers

Recipes

loveFOOD
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These elegant skewers, featuring melt-in-your-mouth Prosciutto di Parma and sweet butternut squash are bound to be a hit.

165 g butternut squash, peeled, trimmed and cut into 2.5–3cm (around 1in) chunks (150g/5.2oz prepared weight)
2 tbsp olive oil
1 tbsp runny honey
0.2 tsp fennel seeds, roughly crushed
1 pinch chilli flakes
12 sage leaves
6 slices Prosciutto di Parma, halved lengthways
75 g Manchego cheese, cut into 12 slices or chunks
12 small skewers

5.8 oz butternut squash, peeled, trimmed and cut into 2.5–3cm (around 1in) chunks (150g/5.2oz prepared weight)
2 tbsp olive oil
1 tbsp runny honey
0.2 tsp fennel seeds, roughly crushed
1 pinch chilli flakes
12 sage leaves
6 slices Prosciutto di Parma, halved lengthways
2.6 oz Manchego cheese, cut into 12 slices or chunks
12 small skewers

5.8 oz butternut squash, peeled, trimmed and cut into 2.5–3cm (around 1in) chunks (150g/5.2oz prepared weight)
2 tbsp olive oil
1 tbsp runny honey
0.2 tsp fennel seeds, roughly crushed
1 pinch chilli flakes
12 sage leaves
6 slices Prosciutto di Parma, halved lengthways
2.6 oz Manchego cheese, cut into 12 slices or chunks
12 small skewers

Heat oven to 200°C/180°C fan/390°F/gas mark 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. Toss well and roast for 25–30 minutes, stirring halfway. Remove the squash from the tray and set aside on a plate to cool a little.
While the squash is roasting, heat 1 tbsp oil in a frying pan, add the sage leaves and cook until crisp, then drain on kitchen paper.
To build the skewers, start by threading half a slice of Prosciutto di Parma onto each skewer, pushing it up near the top. Follow with a crispy sage leaf, a piece of cheese and finally a chunk of squash. Serve at room temperature.

This recipe is courtesy of Prosciutto di Parma.

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