Acorn Squash Saltimbocca
The following recipe and photography was provided by Christina Musgrave of Tasting with Tina.
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!
Saltimbocca is a dish that originated in Italy. It commonly features veal that is wrapped with prosciutto and sage and marinated in wine, oil, or salt water; however, many people also make it with chicken, or in this case seasonal acorn squash!
This flavorful appetizer is topped with a simple sage brown butter sauce, honey, and Heinen’s Parmigiano Reggiano, giving each bite the perfect balance of salty-sweet flavor! You can easily double or triple the recipe for a larger crowd.
Once you try this dish, you’ll want to make it again and again!
Why You’ll Love This Recipe
- It’s Effortlessly Gourmet. This appetizer is beautiful, elegant, and simple to make! From the visual presentation to the combination of flavors, it is guaranteed to impress your family and friends.
- It Features Heinen’s Seasonal Produce. Local produce season doesn’t end with summer. In fact, come Fall, Heinen’s Produce Department virtually transforms into an autumn farmer’s market featuring fresh fruits, root vegetables and squash grown on Midwest farms. Heinen’s in-season acorn squash shines in this recipe. You will love its tender flesh and crisp skin!
- It Offers Big Flavor with Minimal Ingredients. This dish has only 10 ingredients, most of which you probably already have in your kitchen. But don’t let that fool you; it packs so much flavor!
Acorn Squash Saltimbocca
Servings: 4
Ingredients
- 1 large fresh acorn squash
- 2 Tbsp. Heinen’s extra virgin olive oil
- 1 Tsp. Salt
- 1/4 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
Instructions
- 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.
