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

• 1 large (1 1/2-pound) acorn squash
• 2 tablespoons olive oil
• 1 teaspoons kosher salt, plus a pinch more for the sauce
• 1/4 teaspoon freshly ground black pepper
• 16 to 18 medium-size fresh sage leaves, divided
• 8 very thin prosciutto slices, halved lengthwise with ends left intact
• 4 T (1/4 cup, 2 ounces) unsalted butter
• 1/2 tablespoon sherry vinegar
• 1 tablespoon honey, for drizzling, optional (I omitted it)

1. Preheat oven to 425°F, preferably on convection roast.
2. Cut squash in half lengthwise; scoop out and discard seeds and membranes. Cut each half into 4 wedges.
3. Toss together squash wedges, oil, 1 teaspoon salt, and pepper in a medium bowl.
4. Arrange wedges, cut sides down, on a rimmed baking sheet lined with parchment paper.
5. Roast in preheated oven 20 minutes, turning once halfway through. Let cool 5 minutes.
6. Arrange 1 whole sage leaf on rounded flesh side of each squash wedge; wrap 1 prosciutto strip around each squash wedge.
7. Arrange squash wedges on pan, skin sides down. Roast in preheated oven until prosciutto is crisp and squash is tender, 10 to 15 minutes.
8. Meanwhile, melt butter in a skillet over medium-high, stirring often with a wooden spoon, just until milk solids begin to sink to bottom of skillet and brown, 4 to 5 minutes.
9. Add 8 to 10 sage leaves; cook, stirring constantly, just until sage stops sizzling. Remove from heat, and let stand 1 minute.
10. Carefully stir in sherry vinegar and remaining pinch of coarse salt.
11. Transfer squash to a warm serving platter, and spoon browned butter sauce over squash. Drizzle with honey, if desired. (I omitted it.) Serve immediately.

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!

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