Prep Time: 10 min. • Cook Time: 1 hr., 30 min.
Preheat oven to 325°F. Cut acorn squash in half and scoop out the seeds. Cut each half into 3 wedges and add to a bowl.
Remove the turkey breasts from the bone, peel off the skin, and cut in half. Season each half with ½ teaspoon salt and ¼ teaspoon ground black pepper. Place a few whole sage leaves on top of the turkey breasts then wrap with the sliced prosciutto, tucking the ends under the breast. Place the turkey breasts on a rack over a sheet pan and then in the oven. Roast for about 45 minutes.
While the turkey is roasting, melt the butter in a small saucepan with the remaining sage leaves. Cook over medium heat until the butter gets a little golden brown. Pour over the cut acorn squash with ½ teaspoon kosher salt and a pinch of black pepper and toss.
After the turkey has been roasting for about 45 minutes, arrange the squash wedges around the turkey breasts on the sheet pan and roast for another 45 minutes or until the turkey is cooked through and the squash is tender.*
Remove from the oven and let rest at least 10 minutes before slicing. Serve with the roasted squash.
*For food safety, cook turkey to an internal temperature of 165°F.
Approximate Nutritional Information (Per serving):
Calories 690, Fat 21g, Sat Fat 10g, Trans Fat 0.5g, Cholesterol 275mg, Sodium 1540mg, Total Carbohydrate 29g, Fiber 9g, Sugars 0g, Protein 96g
ALLERGEN INFORMATION: Tree Nut-Free, Peanut-Free, Egg-Free, Soy-Free