Preheat the oven to 425°F
Preheat the oven to 425°F. Cut the butternut squash in half, remove the seeds, and peel it.
COOK60 min
SERVES6
Let’s make it
Place the squash on a baking sheet
Place the squash on a baking sheet. Coat both sides with olive oil, salt, and pepper, then place cut side down and bake for 15 minutes.
While the squash bakes, combine the softened…
While the squash bakes, combine the softened butter, chopped sage, and maple syrup in a small bowl. Mix until smooth and set aside.
Transfer the squash to a cutting board
Transfer the squash to a cutting board. Place a wooden spoon on each side as a guide, then cut small, even slots about 1/8 inch thick down the squash without cutting all the way through.
Return the squash to the baking sheet…
Return the squash to the baking sheet and top with about half of the butter mixture. Bake for 30 minutes, checking every 10 minutes and basting with the melted butter.
Remove the squash from the oven, add…
Remove the squash from the oven, add the remaining butter mixture, and bake for another 10–15 minutes.
On a separate tray, arrange the sliced…
On a separate tray, arrange the sliced ciabatta and prosciutto. Coat the bread with olive oil, salt, and pepper, and place a few sage leaves on top. Bake for 10–12 minutes, then pulse the bread and prosciutto in a food processor to make crumbs.
Remove the squash from the oven and…
Remove the squash from the oven and top it with the bread crumbs and crispy sage.
