Proscuitto-Wrapped Acorn Squash with Browned Sage Butter

For the Squash

1. Preheat oven to 425F.  

   Lay the washed squash on its side and cut off a small slice on each end.  Turn the squash on end and cut in half lengthwise.  Scoop and discard seeds and membrane. Cut each half into 4 wedges, then cut each wedge in half again.  Now cut into medium-sized cubes.

   Tip:  To soften the squash for easier cutting, pierce it in several places with your chef's knife about a 1/4 inch deep, then microwave for a minute or two.

   

1. In a medium-sized bowl, toss the squash with the olive oil, 1 teaspoon salt and pepper. 

   

1. Arrange squash, skin-side up, on a rimmed sheet pan lined with parchment paper.

   Roast the squash in the preheated oven for 10 minutes.  Turn the pieces over and roast for another 10 minutes. 

   

2. Remove the pan from the oven and let the squash cool for a few minutes.  While the squash is cooling, cut the sage.

   

1. Arrange pieces of sage leaf on the flesh side of each piece of squash, then wrap each with a strip of prosciutto. 

   

1. Arrange the squash on the pan again, skin side down, and roast in the oven until prosciutto is crisp (10-15 minutes).

   

For the Browned Sage Butter

1. While the proscuitto-wrapped squash is crisping, melt the butter in a skillet over medium-high heat.  Once melted, the butter will simmer and start to turn golden.  Stir occasionally with a wooden spoon (about 4 or 5 minutes).  It will smell amazing!  Watch closely though, as it can quickly go from brown to burnt.  

   Add the 2 T chopped sage leaves and stir continuously until the sage stops sizzling.  Remove the skillet from the heat and let it sit for about a minute. 

   Stir in 1/4 teaspoon salt and the sherry vinegar.  Adjust to taste.

   Tip:  If transporting to a gathering, transfer the browned sage butter to a microwave-safe bowl for easier warming prior to serving.

   

Plating

1. When the proscuitto has crisped, remove from the oven and transfer squash to a warm serving platter.  Spoon browned sage butter over the squash, add a drizzle of honey and sprinkle with red pepper flakes.  Serve immediately.