Ingredients

The following ingredients have 4 Servings
  • 1 medium butternut squash, peeled, cut in half lengthwise and seeded
  • 2 tablespoons extra virgin olive oil, divided
  • Kosher salt and black pepper
  • 1/2 stick (4 tablespoons) butter, at room temperature
  • 1 1/2 tablespoons pure maple syrup
  • 1/2 teaspoon chopped fresh sage + a few sage leaves for garnish
  • 1/2 cup finely torn French or Italian bread
  • 1 1/2 ounces prosciutto, thinly sliced

Instruction

  • Preheat the oven to 425 degrees F. Place the squash on a baking sheet lined with parchment paper. Rub the squash with 1 tablespoon of olive oil. Season with Kosher salt and pepper. Roast for about 30 minutes, until the squash is getting tender.
  • Place the squash on a cutting board, cut side down and slice through the squash, careful to not cut entirely through it (see tips above).
  • Meanwhile, on a separate baking sheet combine the bread, a tablespoon of oil and sprinkling of salt and pepper. Lay the prosciutto on top of the bread and bake for about 10 minutes, until everything is toasted and crispy. Pulse this mixture in a food processor to make a fine breadcrumb. Set aside.
  • While the squash cooks combine the butter, syrup and sage in a small bowl.
  • Place butternut squash back on baking sheet and spread the maple butter mixture on the two halves getting the mixture between the slices. Sprinkle with salt and pepper. Bake the squash for another 30 minutes.
  • When the squash is tender and cooked through remove the butternut squash to a platter, drizzling any maple butter from the pan on top.
  • Then sprinkle those delicious breadcrumbs on the squash and garnish with more sage leaves. This dish is best served warm or hot from the oven.