Spiced butternut and prosciutto bites
Makes: 20
Prep time: 30 minsTotal time: 
Recipe photograph by Ant Duncan
Spiced butternut and prosciutto bites
A delicious party canapé with salty prosciutto, spicy ras el hanout and fragrant rosemary
Makes: 20
Prep time: 30 minsTotal time: 
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Nutritional information (per serving)
Calories
31Kcal
Fat
1.4gr
Saturates
0.4gr
Carbs
2.8gr
Sugars
1.9gr
Fibre
0.4gr
Protein
1.5gr
Salt
0.3gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
- 400g butternut squash (prepared weight) cut into chunky 2-3cm cubes
- 1 tsp ras el hanout spice mix
- 1 tbsp olive oil
- 75g chutney (such as date or caramelised onion)
- 100g sliced prosciutto crudo
- cocktail sticks
- 1 x 20g pack rosemary
Step by step
Get ahead
Prep the butternut bites to the end of step 2 up to 24 hours ahead. Bake for an extra 2-3 minutes from fridge-cold.
- Preheat the oven to 200°C, fan 180°C, gas 6. Toss the squash with the ras el hanout and olive oil in a roasting tray. Season well and roast for 30 minutes, or until tender. Leave to cool.
- Top each piece of roasted squash with a little of the chutney. Halve the prosciutto slices lengthways. Sit a squash cube on one end and then carefully wind the prosciutto around so the chutney is encased. Secure with a cocktail stick and put on a baking tray. See ‘Get ahead’ above, if preparing in advance.
- Bake for 8-10 minutes, until the bites are hot and the prosciutto is starting to crisp up. Leave to cool slightly then remove the cocktail sticks and put a small sprig of rosemary into the hole left behind. Serve hot.
