Prosciutto Wrapped Butternut Squash
Ingredients
- 1 medium butternut squash, peeled and cut into sixteen 3 1/2-by-3/4-inch wedges
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon pure maple syrup
- Kosher salt and freshly ground pepper
- 8 slices prosciutto, halved (about 1/2 pound)
- Aged balsamic vinegar or balsamic glaze, for drizzling
- Torn fresh basil, for topping
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