OVEN-ROASTED BUTTERNUT SQUASH STICK WRAPPED IN SPECK

Butternut Squash

I have lost the track of blogging, I think it’s been a bit on the vane in general lately but this flu certainly has not helped me to get it back. Blogging is not simple I find, it is a perpetual walk on the edge to make a personal blog but not too personal because through the years I have realized that people actually read what I write and then I mean people who I know and who I am not really addressing when I write. Not that I ever write anything too personal or secret here but sometimes I find it disconcerting to meet people who comments on what I have said or photographed. And I feel really stupid for that, naive and stupid- what do I expect really? And then we have the bore factor, how do you blog well when you feel boring or bored? And then we have the perpetual question-why do I blog? It was made more acute yesterday when I read Barbara’s post because it just accentuated what I have been thinking about blogging lately, about how blogging have changed since I started more than 4 years ago, I have changed and the way of blogging have changed. A lot. There are so many more food blogs out there and so many ways of blogging, some do it for family and friends, some for the money, some out of passion, others for the good friends you find out there. And some because they want to be seen. We all want to be seen and get a pat on the back, don’t we but there is always the danger of blogging that it takes the overdrive, that we are somehow realized through how popular our blogs are and that takes away all the fun of it! So you need to keep a tight rein on yourself when you blog if you want to feel sane, at least I have to. But it’s not only the ego that is the problem with blogging, I also think that as it is a pretty new phenomenon, we know very little about how it evolves if you keep on doing it; there are all these stages to go through and there are very few people to ask about it because we all have been blogging more or less the same amount of time. Anyway, these are my thought about blogging today, I need to think some more and I might be back to ramble a bit about it another day.

So all these words makes me want to give you something really simple and what I am proposing today cannot be much simpler than it is actually. I used a butternut squash and speck but you can use some other type of pumpkin or winter squash and please feel free to substitute the speck with Parma Ham or bacon strips if you want!

Butternut Squash Sticks Wrapped in Speck

OVEN-ROASTED BUTTERNUT SQUASH STICK WRAPPED IN SPECK

butternut squash
speck or prosciutto di Parma
fresh rosemary, optional

– Cut the squash into sticks about 2 cm/0,8 in thick and 10 cm/4 in long and then wrap each stick with a slice of speck. If you use rosemary, stick a few leaves under the speck.
– Bake in a pre-heated oven (175°C/350°F) for about 15 minutes or until the butternut squash is soft and the speck is crispy.
– Serve tepid.

Butternut Squash Sticks Wrapped in Speck

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