Acorn Squash Saltimbocca with Browned Butter Sauce

I almost exclusively roast the acorn squash that I receive in my CSA box. It’s a gold-standard crowd-pleaser. 🙂

After making and absolutely loving both a classic and a summer version of chicken saltimbocca, I was excited to try this unique acorn squash version. Unlike the chicken versions, the squash is roasted instead of fried. After roasting, the skin was tender and completely edible. The browned butter sauce made it amazing- especially because it incorporated sherry vinegar.

This recipe was adapted from Food and Wine, contributed by Ann Taylor Pittman. I reduced the amount of browned butter (and there was plenty!). I served it with roasted CSA beets, kohlrabi and potatoes along with a green salad. It was a sweet and buttery CSA feast.

I served it as a main dish but it could also be served as a seasonal side.

Yield: Serves 2 to 4 as a main dish

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

2 responses to “Acorn Squash Saltimbocca with Browned Butter Sauce

  1. I love saltimbocca using pork or chicken. An interesting idea to use acorn squash – my sage plant still has plenty of leaves. Must try before I lose them all to the colder weather!

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