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Curtis Stone’s pumpkin saltimbocca

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  • Egg free
  • Gluten free
  • Lactose free
  • Peanut free
  • Sesame free
  • Soy free
  • Wheat free
  • Shellfish free
  • Seafood free
  • No added sugar
  • High in dietary fibre
  • High in protein
  • 3 serves veg or fruit

Curtis’ pumpkin saltimbocca recipe is gluten free, with the perfect balance of sweet, savoury and nutty flavours. 

  • Serves4, as a starter or side
  • Cook time30 minutes
  • Prep time15 minutes
Curtis Stone’s pumpkin saltimbocca

Ingredients

  • 1/3 cup (45g) hazelnuts
  • 1/2 (about 800g) butternut pumpkin, seeded, cut into 2cm-thick slices
  • 1 1/2 tbs extra virgin olive oil
  • 8 sage leaves
  • 8 slices prosciutto
  • 60g butter, chilled, chopped
  • Pinch of salt
  • Roasted chopped hazelnuts, extra, to serve

Nutritional information

Per serve: Energy: 1643kJ/393 Cals (19%), Protein: 16g (32%), Fat: 29g (41%), Sat Fat: 11g (46%), Sodium: 950mg (48%), Carb: 15g (5%), Sugar: 11g (12%), Dietary Fibre: 5g (17%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Preheat oven to 200°C (180°C fan-forced). Line a large rimmed baking tray with baking paper. Place the hazelnuts on a baking tray and roast for 5 mins or until lightly browned. Transfer to a clean tea towel and rub vigorously to remove as much skin as possible.

  2. Step 2

    In a large bowl, toss the pumpkin with the oil. Season. Place 1 sage leaf in the centre of each piece of pumpkin, then wrap with prosciutto to enclose.

  3. Step 3

    Transfer the pumpkin mixture to the lined tray. Roast for 20 mins or until the underside is caramelised. Turn and roast for a further 10 mins or until the pumpkin is caramelised and tender and the prosciutto is crisp. Transfer the pumpkin to a serving platter.

  4. Step 4

    Melt butter in a medium frying pan over medium heat. Add hazelnuts and cook, stirring, for 2-3 mins or until the butter and hazelnuts are golden brown. Remove pan from heat and stir in 1 tbs water. Sprinkle with the salt. Spoon hazelnut brown butter over pumpkin mixture. Serve with extra hazelnuts.

Recipe tip

COOK. STORE. SAVE.
Root-to-tip:
Save the pumpkin seeds and use them to make a tasty snack, like our recipe for Cinnamon Pumpkin Seeds.

Curtis Stone’s pumpkin saltimbocca

Curtis Stone’s pumpkin saltimbocca
  • Serves4, as a starter or side
  • Cook time30 minutes
  • Prep time15 minutes
Ingredients
  • 1/3 cup (45g) hazelnuts
  • 1/2 (about 800g) butternut pumpkin, seeded, cut into 2cm-thick slices
  • 1 1/2 tbs extra virgin olive oil
  • 8 sage leaves
  • 8 slices prosciutto
  • 60g butter, chilled, chopped
  • Pinch of salt
  • Roasted chopped hazelnuts, extra, to serve
    Description

    Curtis’ pumpkin saltimbocca recipe is gluten free, with the perfect balance of sweet, savoury and nutty flavours. 

    Method
    1. Step 1

      Preheat oven to 200°C (180°C fan-forced). Line a large rimmed baking tray with baking paper. Place the hazelnuts on a baking tray and roast for 5 mins or until lightly browned. Transfer to a clean tea towel and rub vigorously to remove as much skin as possible.

    2. Step 2

      In a large bowl, toss the pumpkin with the oil. Season. Place 1 sage leaf in the centre of each piece of pumpkin, then wrap with prosciutto to enclose.

    3. Step 3

      Transfer the pumpkin mixture to the lined tray. Roast for 20 mins or until the underside is caramelised. Turn and roast for a further 10 mins or until the pumpkin is caramelised and tender and the prosciutto is crisp. Transfer the pumpkin to a serving platter.

    4. Step 4

      Melt butter in a medium frying pan over medium heat. Add hazelnuts and cook, stirring, for 2-3 mins or until the butter and hazelnuts are golden brown. Remove pan from heat and stir in 1 tbs water. Sprinkle with the salt. Spoon hazelnut brown butter over pumpkin mixture. Serve with extra hazelnuts.