Pumpkin Wedges Wrapped In Speck With Balsamic & Honey Glaze
Bright, flavorful and easy to make these Roasted Pumpkin Wedges is a perfect appetizer, side dish or even a entire dinner!
Servings: 4
Ingredients
- 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
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.
- 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