Volpi is celebrating their 120th anniversary this year which inspired this recipe twist on our Fall Squash Bake, a family favorite. Delicata squash and prosciutto rosette puff pastry is a glorious combination of buttery puff pastry and tender roasted Delicata squash rings all atop a cheesy layer of Dijon mustard cream sauce, with crisp Volpi prosciutto rosettes tucked around the squash. Volpi uses raised responsibly meat which helps yield a better environment for the animals and a better-quality product. #volpifoods @edible.communities @volpifoods
Ingredients
- 85 grams sliced Volpi Prosciutto (six slices), cut in half lengthwise
- 1 Delicata squash, deseeded and sliced into ½” rings
- 1 sheet frozen puff pastry, thawed according to package instructions
- 30 grams salted butter, divided
- 15 milliliters cooking oil
- 120 milliliters heavy whipping cream, divided
- 15 grams whole grain mustard
- 5 grams dijon mustard
- 2 grams salt
- 1.5 grams black pepper
- 120 grams grated Monterey Jack Cheese
- 10 grams fresh Italian parsley, finely chopped
- 5 grams crushed red pepper flakes (optional)
- 30 milliliters pure maple syrup for drizzle, (optional)
Preparation
Preheat oven to 400° (or to the recommended baking temperature on the puff pastry package).
Unfold and roll out the thawed puff pastry sheet. Using a rolling pin, roll out the sheet, slightly, so that the creases are smoothed. Place the puff pastry sheet on a greased, rimmed baking sheet and score the edges by using the tip of a sharp knife to cut a 1” border on all 4 sides (being careful NOT to cut all the way through the sheet of puff pastry dough). Make several superficial score marks on the inner rectangle (this will help release steam as the sheet par-bakes). Place the puff pastry on the middle rack of the preheated oven and bake for 12 minutes.
Meanwhile, form Volpi prosciutto rosettes by rolling each half of sliced Volpi prosciutto into a rose shaped coil and piercing one end with a toothpick to hold shape.
Brown the prosciutto rosettes in a large skillet over medium heat 1 Tablespoon of butter. Flip the rosettes to brown both sides (1-2 minutes total). Remove toothpicks and set aside.
In the same skillet, sauté Delicata squash rings in 1 Tablespoon butter and 1 Tablespoon cooking oil over medium-high flame, browning both sides and cooking until the squash is tender.
Once the Delicata squash is finished browning, remove from the skillet and set aside.
In a small mixing bowl combine 6 Tablespoons cream plus mustards, salt and black pepper.
Remove the puff pastry shell from the oven and (if the center rectangle has puffed up) prick with a sharp knife or fork to release steam. Gently press the center down.
Brush the edges with cream and fill the center rectangle by gently spreading the mustard cream mixture evenly. Top with half of the grated cheese, browned Delicata squash rings, prosciutto rosettes (evenly arranged), additional cheese, and a pinch of parsley and crushed red pepper flakes. Drizzle with remaining cream and bake for 15 minutes, until tart edges are browned and cheese is melted and golden.
Drizzle with maple syrup, sprinkle with additional parsley and serve immediately.
