Pumpkin Wedges Wrapped In Speck With Balsamic & Honey Glaze
Looking for an easy and delicious pumpkin appetizer? Try these roasted pumpkin wedges wrapped with Italian speck or prosciutto - crispy, easy, delicious!
Servings: 6
Calories: 274kcal
Ingredients
- 12 pumpkin wedges
- 12 slices speck ham or prosciutto crudo
- 12 slices provolone cheese
- 1 tablespoon aged balsamic vinegar
- 1 tablespoon honey + more honey for serving
- 2 tablespoon extra virgin olive oil
- Herbs rosemary or basil work the best
- Salt pepper to taste
Instructions
- Start to cleaning and cutting pumpkin in about 1 inch thick wedges.
- Beat lightly extra virgin olive oil, aged balsamic, honey, herbs and a bit of salt.
- Dip pumpkin wedges and let marinate in the sauce for 10-15 minutes.
- Preheat oven to 350F (175C).
- Place a slice of Provolone cheese over a pumpkin wedge (cut cheese if needed). Wrap around each wedge a slice of speck or prosciutto crudo.
- Place pumpkin wedges on a baking sheet and brush with the sauce you marinated pumpkin in.
- Bake in a preheated to 350F (175C) oven for about 20-30 minutes or until pumpkin is slightly soft (not mushy!) and prosciutto is crispy.
- Serve hot or warm with extra drizzle of honey and topped with fresh basil leaves.
Nutrition
Calories: 274kcal | Carbohydrates: 9g | Protein: 13g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.02g | Cholesterol: 37mg | Sodium: 384mg | Potassium: 344mg | Fiber: 0.4g | Sugar: 6g | Vitamin A: 6725IU | Vitamin C: 7mg | Calcium: 305mg | Iron: 1mg