Instructions are for 4 servings. Please modify as needed.
Preheat the air fryer to 375°F (190°C).
Combine the pumpkin purée and chopped hazelnuts. Season with salt and pepper.
Cut the turkey breast into evenly sized cutlets, about 6 oz (170 g) each. Place the cutlets between sheets of parchment paper or plastic wrap and pound to about 1/8 inch (3 mm) thick.
Arrange the prosciutto slices on a work surface, slightly overlapping, and place the turkey on top. Spread the pumpkin mixture over the turkey, leaving a small border around the edges. Roll up tightly with the prosciutto on the outside. Secure with toothpicks if needed.
Place the involtini seam-side down in the air fryer basket. Air-fry for 10–14 minutes, turning halfway through, until golden and the thickest part reaches 165°F (74°C). Let rest for a few minutes before slicing.
Meanwhile, steam the cauliflower until very tender, about 10–12 minutes. Drain thoroughly, then blend with the butter, heavy cream, salt, and pepper until smooth and creamy. If the mash is too loose, heat it in a skillet over low heat for a few minutes, stirring occasionally, until any excess moisture has evaporated.
Melt the butter in a skillet over medium heat. Add the sage and cook for 2–3 minutes, or until the butter is golden and the sage is crisp. Remove from the heat and stir in the lemon juice.
Serve the sliced turkey involtini over the cauliflower mash. Spoon the sage butter on top and finish with the crispy sage and chopped hazelnuts.
Make ahead
The turkey involtini can be assembled a few hours ahead and stored covered in the refrigerator until ready to cook.
No air fryer?
Bake the involtini in a preheated oven at 400°F (200°C) until golden and the thickest part reaches an internal temperature of 165°F (74°C).
Pumpkin purée
Store-bought unsweetened pumpkin purée works perfectly and makes this recipe quicker to prepare. Make sure to use pure pumpkin rather than pumpkin pie filling, which contains added sugar and spices.
Can I use another type of nut?
Yes. Pecans or walnuts work well instead of hazelnuts. Toasting the nuts first gives them a deeper flavor and extra crunch.
Keep the cauliflower mash creamy, not watery
Drain the cauliflower thoroughly after steaming. If it still contains too much moisture after blending, cook the mash briefly over low heat until it reaches a thick and creamy consistency.