Caramelized pecan squash bites: the perfect thanksgiving appetizer

Ingredients

• 2 butternut squash, cut into 1 1/2 inch pieces
• 1/4 cup of maple syrup
• 1/4 cup of olive oil
• 1 teaspoon of cinnamon
• salt, pepper
• 3/4 cups of chopped pecans
• 3 tablespoons of salted butter
• 1/4 cups of brown sugar
• 1 package of wonton wrappers
• 3 slices of prosciutto
• 1/4 cups of crumbled blue cheese
• a little bowl of water
• 3 tablespoons of salted butter

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Preparation

• Preheat oven to 425 degrees Fahrenheit.
• Cut the squash into evenly sized cubes, about 1 1/2 inches in width, removing any tough outer skin and seeds.
• Mix the squash pieces with the olive oil and maple syrup. Season with salt and pepper. Roast for an hour, or until soft, but not burnt. Remove from oven and set aside.
• In a medium frying pan, melt the butter on medium heat. Add the brown sugar and stir until dissolved. Add the pecans and cook for 2-3 minutes, stirring frequently until lightly caramelized and toasted.
  
• Put the squash pieces and the pecans in the bowl of a food processor. Pulse into blended into a puree that still has small chunks of pecans. Place in an airtight container and refrigerate until you are ready to assemble the bites.

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