grilled acorn squash with toasted sunflower seeds and crispy sage

Looking for the perfect summer/fall side?

Don’t look any further than this grilled acorn squash medley complete with prosciutto, figs, creme fraiche, fig balsamic, honey, toasted sunflower seeds and crispy sage.

It’s quite literally an explosion of flavors... all in one bite.

Ingredients:

avocado oil

handful of sage leaves

shelled sunflower seeds

avocado oil spray

maldon salt

1 acorn squash, washed and cut into slices

4 Tbsp evoo

1/2 tsp salt

1/4 tsp white pepper

handful sierra figs, halved

1 package 3oz true story prosciutto

creme fraiche

honey

fig balsamic vinegar

Directions:

In a small saucepan, add avocado oil about two inches up the sides of the pot.

Heat over medium high heat until shimmering.

Add in sage leaves a few at a time, and fry until crisp. 1 - 3 minutes.

Remove and let drain on paper towels. Set aside.

Preheat oven to 350.

Spray 1/4 jelly roll pan with avocado oil spray. Spread a thin layer of sunflower seeds on top.

Roast until seeds start to turn golden.

Remove from oven, and toss with a pinch of maldon salt. Set aside.

Preheat grill to medium high heat.

Toss acorn squash slices with evoo, 1/2 tsp salt and pepper.

Grill on both sides until grill marks appear. Place slices on top shelf of grill, and continue to cook until easily pierced by a fork. Remove from grill.

Plate by placing figs scattered around a platter. Top with squash slices and crispy sage.

Bunch up strips of prosciutto and tuck in squash.

Sprinkle with sunflower seeds.

Drizzle with honey, fig balsamic, and creme fraiche.

Sprinkle with pinch of maldon salt.