These butternut squash and prosciutto devilled eggs are heavenly and might surprise you.
These devilled eggs are not like traditional devilled eggs. Not at all, they are BETTER! These devilled eggs are filled with butternut squash, mascarpone cheese, and nutmeg. But wait, it gets better. They are then topped with a crispy fried sage leaf and a piece of prosciutto!
Drooling yet?
Well let's not waste any more time then.
Looking for more beautiful appetizer recipes? You have to check out my stunning Camembert Roti recipe, along with my perfect coconut shrimp appetizer and my strawberry and walnut baked brie!
Let's Make some devilled eggs!
First, there are a few tips and tricks you should know.
For the butternut squash, you will only need ½ cup of puree.
Now, you can either use fresh or frozen butternut squash to make a puree.
Fresh
To use fresh butternut squash, cut the squash in half lengthwise and place facedown on a baking sheet lined with aluminum foil. Bake for 45 minutes at 350°F or until the squash is soft and a fork can be inserted easily.
Scoop out the insides of the baked squash and place in a mixing bowl. Using a hand mixer, mix the squash until it is smooth and no clumps remain.
Now, obviously you will have way more than ½ cup of butternut squash puree after cooking a whole squash. With the leftover squash you can either use it in something like a butternut squash soup, or you can place it in ice cube trays or a zip top bag and freeze it for later use. Butternut squash can be stored in the freezer for up to 3 months.
Frozen Cubes
Have you ever seen those frozen bags of cubed butternut squash at the grocery store? Those are PERFECT for this recipe.
To use frozen cubes, place around ¾ cup of cubed frozen squash into a frying pan and fill with about ½ cup of water. Bring to a boil and cover. Cook the squash until soft. Drain off any excess water, transfer to a mixing bowl and blend with a hand mixer until smooth.
A note about Eggs
Peeling hard boiled eggs can be a tedious and frustrating process. I have tried all the tricks (using vinegar, shaking the eggs in a container) and nothing has worked. Except, using older eggs! Yep, you heard that right. Fresh eggs can be harder to peel than if you use eggs that are a little older.
So if you have a few extra eggs in the back of your fridge, reach for those first! (just make sure that they aren't actually bad)
Ok, let's make these devilled eggs!
Boiling the Eggs
In a large saucepan add all of the eggs, add enough cold water to completely submerge and cover the eggs.
Over medium heat, bring the eggs to a boil. Once the eggs are boiling lower the heat to a simmer and cook for 12 minutes until the eggs are hard boiled.
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Carefully drain the hot water from the eggs and run cold water over the eggs until they are cool to the touch.
Peel the eggs, cut them in half lengthwise and use a small spoon to remove the yolk from the center.
Reserve the yolks in a medium sized mixing bowl. Place the hollowed eggs on a devilled egg plate or a flat serving plate, face up.
Make ahead note- The hard boiled eggs can be prepared up to 48 hours in advance. Don't peel the eggs, just boil them and place them back into the refrigerator until you are ready to use them.
Making the filling for the devilled eggs
In the same mixing bowl that the egg yolks are in, add the butternut squash puree, mascarpone cheese, brown sugar, kosher salt, pepper, and ground nutmeg.
Then using a hand mixer, blend the ingredients together until they are smooth.
Transfer the blended egg mixture to a piping bag fitted with a piping tip (of choice, I used the Wilton 1M tip) and pipe the mixture into the center of the hollowed out eggs.
Fill the eggs with around 1 - 1 ½ tablespoons of the mixture. You'll want to over fill the eggs.
Buttered sage leaves
Buttered crispy sage leaves are about to be your new obsession! They are DELICIOUS and can make a wonderful addition to a variety of other dishes too, like pasta or even adding on top of pizza!
Roughly chop the sage leaves into ½" pieces.
In a large frying pan over medium-low heat, melt the butter. Once the butter is completely melted, add the sage leaves into the melted butter, ensuring that they are spaced evenly and in a single layer.
Fry the sage leaves until crispy, flipping once, about 2-5 minutes. Take care to not burn the leaves.
Transfer the crispy sage leaves to a piece of paper towel to drain.
Dressing up the Devilled Eggs
Slice the prosciutto into ½" strips, fold into a small square and place on top of the butternut squash mixture in the eggs. Then top with one fried sage leaf.
Serve immediately or cover lightly with plastic wrap and store in the refrigerator for up to 24 hours.
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📖 Recipe
Butternut Squash and Prosciutto Devilled Eggs
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Print Recipe Pin RecipeIngredients
- 12 Eggs
- ½ cup Butternut Squash pureed
- ½ cup Mascarpone
- 4 teaspoons Brown Sugar
- 1 teaspoon Kosher Salt
- 1 teaspoon Ground Black Pepper
- ⅛ teaspoon Ground Nutmeg
- 3 Tablespoons Butter salted
- 1 Bunch Sage Leaves ~28 grams
- 3-4 slices Prosciutto
Instructions
- In a large saucepan add all of the eggs, completely submerge and cover the eggs with cold water.
- Bring the eggs to a boil over medium heat. Once the eggs are boiling lower the heat to a simmer and cook for 12 minutes until the eggs are hard boiled.
- Carefully drain the hot water from the eggs and run cold water over the eggs until they are cold to the touch.
- Peel the eggs, cut them in half lengthwise and remove the yolk from the center. Reserve the yolk in a medium sized mixing bowl and place the eggs on a devilled egg plate or a flat serving plate.
- In the same mixing bowl that the egg yolks are in, add the butternut squash puree, mascarpone, brown sugar, kosher salt, pepper, and ground nutmeg. Using a hand mixer, blend the ingredients together until they are smooth.
- Transfer the blended mixture to a piping bag fitted with a piping tip (of choice) and pipe the mixture into the center of the hollowed out eggs.
Making the Buttered Sage Leaves
- Roughly chop the sage leaves into ½" pieces.
- In a large frying pan over medium-low heat, melt the butter. Once the butter is completely melted, add the sage leaves into the butter, ensuring that they are spaced evenly and in a single layer.
- Fry the sage leaves until crispy, flipping once, about 2-5 minutes. Take care to not burn the leaves.
- Transfer the crispy sage leaves to a piece of paper towel to drain.
Dressing the Devilled Eggs
- Slice the prosciutto into strips, fold into a small square and place on top of the butternut squash mixture in the eggs. Then top with one fried sage leaf.
- Serve immediately or cover lightly with plastic wrap and store in the refrigerator for up to 24 hours.
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We'll email this post to you, so you can come back to it later!
Nutrition
The nutritional information provided is an estimate based on an online nutrition calculator and it will vary based on the ingredients that you use.
Kellie says
I am making them right now!! I love this recipe and I noticed all my family members ate them in record time last time. I love this website!
Jessica says
Thanks you so much for your kind words! I hope you family loved these 💕