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Squash, Prosciutto and Fig Skewers

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Squash, Prosciutto and Fig Skewers

Katie Schur

There's something incredibly versatile about the plentiful supply of pumpkins and squashes that are available this time of year. They can be sweetened up for a baked treat or spiced up for a savory side.

This appetizer is a combination of many complementary flavors. The sweetness of the squash is roasted with black pepper and salt. The saltiness of the prosciutto is paired up with the sweetness of dried figs. The figs are softened with a little bit of balsamic vinegar. 

It's a take on one of my favorite appetizers: bacon wrapped dates with goat cheese.  I swapped out the bacon for something easier (prosciutto), and added in the fall flavors of delicata squash which can be switched for acorn squash if that's easier to find in your grocery store. This could be served as a standalone side or it would be delicious when paired with a cheese board. The recipe below makes 16 bite-sized apps, and can be made ahead of time and chilled in the fridge until ready to serve.  

Ingredients
1 delicata (or acorn) squash
Water
Salt and pepper to taste
8 figs
1 tablespoon of balsamic vinegar
8 slices of prosciutto
16 skewers or toothpicks (for serving)

1. It does take a little bit of time to roast a squash, but the active time in this recipe is only 15 minutes. Begin by preheating the oven to 350° F. My favorite way to roast a delicata squash is by splitting the squash in half, salting and peppering to taste and adding a half inch layer of water to a deep oven pan. In my oven it takes about 45 minutes in a 350° F oven. I set the timer and use the time to accomplish other things in the house. 

2. While your squash is roasting in the oven, let your figs soak in a little balsamic vinegar. If you don't like the taste of vinegar you can skip this step, but I like how the vinegar adds an extra savory taste to the skewer and it also helps to soften the figs to make them less chewy. 

 Preparing the squash for roasting. It's easier to peel if you roast it, let it cool and then take a paring knife to peel off the skin. Delicata squash also has a thinner skin than an acorn squash so roasting time might differ slightly. 

Preparing the squash for roasting. It's easier to peel if you roast it, let it cool and then take a paring knife to peel off the skin. Delicata squash also has a thinner skin than an acorn squash so roasting time might differ slightly. 

Once the squash has been roasted, let it cool so it's easier to peel. You'll want to trim it into 16 cubes or slices, but if there's any leftover it makes a great, healthy snack too. 

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Cut the figs in half. Slice the prosciutto in half lengthwise and wrap the fig halves with the prosciutto. Secure everything together with a toothpick or skewer. You can play around with the layout of the skewers to have matching bites or have a variety of shapes and sizes. 

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I'd love to see pics of what you're making this November! Tag @picnicperfectco on Instagram.