Delicata Squash Saltimbocca with Pan Scallops

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Delicata Squash Saltimbocca with Pan Scallops is everything wonderful about cooking. SERIOUSLY! If your passion lies within your kitchen, crispy fried sage leaves, crunchy and salty prosciutto, wrapped tightly with sweet, caramelized squash and served with bronzed scallops will inspire you!

The original version of this dish is saltimbocca alla Romana or “saltimbocca Roman-style” which consists of veal, prosciutto and sage, rolled-up and cooked in dry white wine and butter. Delicata Squash Saltimbocca with Pan Scallops is a recipe that works impeccably with a versatile winter squash prepared in the saltimbocca manner.

Saltimbocca is Italian for ‘jumps in the mouth.’ Although commonly associated with Rome and often referred to as Saltimbocca alla Romana , the dish is actually believed to have originated in Brescia which is where prosciutto is produced, and to have travelled down to Rome over time.

If you are that person who craves crispy, crunchy, savory, salty, and sweet, this is the meal recipe for you.

Delicata squash is a winter squash that just does not get the attention it deserves. While butternut squash and spaghetti squash are crowding center stage, delicata seems to linger behind the scenes. I love its sweet and smooth texture and the ease of preparation. Its small size makes it much easier to handle than other squashes and it bakes up and caramelizes super-fast. When roasted, both the delicata flesh and skin becomes creamy and sweet.

This easy recipe requires only seven prominent ingredients and 15 minutes of prep to produce an uncomplicated main dish dinner.

Given it is now October, fall flavors are in full swing in the Not Entirely Average test kitchen. And we absolutely included winter squashes in the rotation about two weeks ago. With everything that was cooked and baked up, this dish was my favorite. We prepared Delicata Squash Saltimbocca with Pan Scallops and ate it twice to ensure the ingredients could remain consistent. They are. And despite it looking like a Tapas plate, this hearty little dish filled the bellies of grown men. Grown men who reached for seconds and thirds I might add.

Fresh sage will press on in an herb garden well into the fall and long after the more delicate herbs and edible florals have withered. Sage possesses an earthy pungency that compliments wild game and late harvest vegetables beautifully.

The glorious coloration of these ingredients make such a statement on the table, you might just want to plan on feeding this to impress company.

This recipe may also be prepared as a creative appetizer with or without the scallops. For my purposes, this was always going to be dinner. My decision to incorporate the scallops were intentional. I could not very well only serve up “only squash” to a hungry table of eaters. The mildly sweet and buttery flavor of the scallops complimented the saltimbocca impeccably.

A two-bite caramelized MASTERPIECE; sweet and creamy delicata, salty and crispy prosciutto, earthy sage…get ready for a party in your mouth.

If scallops are not your jam, use chicken or pork paillards, or even shrimp if you want to stick with fish. Whatever your choice, it will be pan seared in the exact same way I have specified for the scallops to be prepared. The crux of this light autumn dish is the delicata.

Roasted and caramelized, then paired with a single perfect whole fresh sage leaf and wrapped with salty prosciutto. Yes, the delicata saltimbocca is the star of this show. Everything else is just extra stuff on the plate…

The flavors in this dish resonate on multiple levels, not just one. If you crave the saltiness, consider dusting lightly with a aged cheese once plated. The nuttiness from the cheese mimics salt.

What kind of squash compliments scallops?

So, a little introduction to the delicata squash, you know…in case y’all are not yet acquainted. This little powerhouse of a winter vegetable is easy to cut with a sharp kitchen knife unlike its better-known cousins ‘acorn, butternut and spaghetti.’ Because it is so easy to work with, I actually prefer it. It is a tasty little time saver. Well, that and there is no need to peel it.

The skin of a delicata squash is edible and is absurdly delicious. Roasting the squash is one of the easiest and most flavorful ways to prepare delicata squash and produces a smooth, creaminess in every bite.

Be sure to wash the squash well before roasting. SERIOUSLY, WASH IT. This is extra important because you will be consuming the skin of the squash. I recommend a good scrub with a bristle brush. You cannot and will not bruise it, so scrub well.

…moments before roasting in a scorching hot cast iron pan.

My first affair with delicata was at a local eatery here in Charleston. Our waiter highly suggested a house-made delicata squash gnocchi from the specials list that evening. I was eating meatless at the time, and was agreeable to any sort of butternut squash recipes or squash casserole. I was further intrigued though when he indicated it would come served with a caviar of crustacean and shellfish. Chef did not disappoint.

Sage possesses an altogether earthy pungency that cuts the sweetness of the squash, while prosciutto adds salty notes that bring the entire ensemble into harmonious balance.

How do you cook or roast delicata squash?

Roasting the squash in a super-hot oven coaxes the sugars in the flesh. As the sugars caramelize, a luscious and crispy crust forms. When trimming and preparing the delicata, you want somewhat thick slices. If the slices are too thin, they will cook too quickly. Speed is NOT our friend when trying to establish that rich, caramelized crust. Thicker slices allow for more surface time on the hot baking sheet, thus fully caramelizing before turning the moons to do the same on the flip side.

Out of the oven, I allow them to cool for 15 to minutes. I use my best olive oil to lightly coat the bottom of my cast iron skillet. The cooled squash moons are paired with a single fresh sage leaf and wrapped with a strip of prosciutto to secure the sage. They go seam-side down into the skillet and popped into a 425-degree oven for 8 to 10 minutes per side. I like the prosciutto CRISPY, so I go 10.

This method for Delicata Squash Saltimbocca with Pan Scallops incorporates one of my most prized ingredients, Amontillado Sherry. It’s sweet, nutty, buttery, and altogether luxurious.

While the squash saltimbocca are crisping, I prepare a pan sauce of browned butter, torn sage leaves, and Sherry. The sauce is spooned over the plated squash seconds before serving, and the scallops seared in the fond at the bottom of the still hot pan in which the sauce was just made. This is all possible because scallops cook in mere minutes.

If you are using an alternate protein such as a paillard, I may suggest pouring the sauce over the saltimbocca and keeping it in the hot cast iron rather than plating right away. Allow for the paillard to be cooked sufficiently in the sauce pan fond before plating the saltimbocca.

What should I serve with Delicata Squash Saltimbocca with Pan Scallops?

A small spinach and apple salad with snap peas and lemon, and a decanted oaky red, and dinner is altogether glamorous. I considered also serving this dish with boiled and buttered baby potatoes, but I felt that the amount was not warranted on that particular evening.

I think though that if you felt like you needed additional sides, sautéed spinach or buttered baby potatoes with a squeeze of lemon juice to brighten would be a delightful addition.

All images and text ©Jenny DeRemer for Not Entirely Average, LLC