Acorn Squash Saltimbocca
This Acorn Squash Saltimbocca is a delicious seasonal appetizer that’s perfect for fall and winter parties. All it requires is wrapping fresh acorn squash with sage and prosciutto and roasting it to perfection!
Christina Musgrave of Tasting with Tina
Christina Musgrave of Tasting with Tina
Recipe - Heinen's of Rocky River
Acorn Squash Saltimbocca
Prep Time10 Minutes
Servings4
Cook Time35 Minutes
Ingredients
1 large fresh acorn squash
2 Tbsp. Heinen’s extra virgin olive oil
1 Tsp. salt
¼ Tsp. freshly cracked black pepper
16 fresh sage leaves
3 oz. sliced prosciutto, halved lengthwise
4 Tbsp. Heinen’s unsalted butter
1 Tbsp. sherry vinegar
Heinen’s honey, for serving
Heinen's freshly grated Parmigiano Reggiano, for serving
Directions
- Preheat the oven to 425°F.
- Cut the acorn squash in half lengthwise and remove seeds and membranes with a spoon. Cut each half into four wedges and toss with the olive oil, salt, and pepper.
- Roast the squash slices flesh-side-down on a lined baking sheet. Roast for 20 minutes, turning halfway through. Remove from the oven and let cool until warm to the touch.
- Lay 1 sage leaf on the flesh of each slice of squash, then wrap each slice with prosciutto. Roast skin-side-down for 15 minutes, until prosciutto is crisp.
- While squash is roasting, melt the butter in a skillet or saucepan over medium heat for 4 minutes, until browned. Add remaining sage leaves and stir for another 2 minutes. Remove from the heat and add the sherry vinegar. Stir gently.
- Arrange the squash on a serving platter and spoon the sage sauce over the squash. Drizzle with the honey and freshly grated Parmigiano Reggiano. Serve.
10 minutes
Prep Time
35 minutes
Cook Time
4
Servings
Directions
- Preheat the oven to 425°F.
- Cut the acorn squash in half lengthwise and remove seeds and membranes with a spoon. Cut each half into four wedges and toss with the olive oil, salt, and pepper.
- Roast the squash slices flesh-side-down on a lined baking sheet. Roast for 20 minutes, turning halfway through. Remove from the oven and let cool until warm to the touch.
- Lay 1 sage leaf on the flesh of each slice of squash, then wrap each slice with prosciutto. Roast skin-side-down for 15 minutes, until prosciutto is crisp.
- While squash is roasting, melt the butter in a skillet or saucepan over medium heat for 4 minutes, until browned. Add remaining sage leaves and stir for another 2 minutes. Remove from the heat and add the sherry vinegar. Stir gently.
- Arrange the squash on a serving platter and spoon the sage sauce over the squash. Drizzle with the honey and freshly grated Parmigiano Reggiano. Serve.
