Bright, flavorful and easy to make these Roasted Pumpkin Wedges is a perfect appetizer, side dish or even a whole light dinner!
All it takes is few simple and awesome ingredients and roughly 40 minutes of time (and 5 minutes of actual work).
If you’ve ever heard of a special type of Italian cured meat – speck?
It looks a lot like prosciutto crudo at first, but you’ll feel the difference once you take a first bite.
Light smokiness and herb flavor is what this cured yumminess is all about.
The best speck comes from Northern region of Italy bordering with Switzerland and Austria, the place called Alto Adige. Due to its cool dry climate this is THE place for curing the BEST meats out there.
These flavorful super thin slices were just a magic paring with sweet pumpkin wedges. Balsamic and honey marinade balanced and tight all the flavors together.
Now, if you happen to have a pumpkin that’s not really sweet (you can take a bite of raw pumpkin to get an idea) add another tablespoon on honey to the marinade.
Pumpkin Wedges Wrapped In Speck With Balsamic & Honey Glaze
- 12 pumpkin wedges
- 12 slices speck ham or prosciutto crudo
- 12 slices provolone cheese
- 1 tbsp aged balsamic vinegar
- 1 tbsp honey + more honey for serving
- 2 tbsp extra virgin olive oil
- Herbs rosemary or basil work the best
- Salt pepper to taste
- 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.
- 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 oven for about 20-30 minutes or until pumpkin is slightly soft (not mushy!) and prosciutto a lightly roasted.
- Serve hot or warm with extra drizzle of honey and topped with fresh basil leaves