1-Getting started with this recipe: begins by preheating your oven to 425°F, which sets the stage for that perfect roast. First, halve the butternut squash lengthwise, scoop out the seeds, and peel the skin for easy handling. Rub the halves with 2 tablespoons of olive oil, season with salt and pepper, and roast them for 15 minutes until they’re just soft enough to work with.

2-Next, mix the room temperature butter with maple syrup and chopped sage to create a flavorful glaze. Once the squash has softened, place it on a cutting board and make thin crosswise slits without going all the way through using wooden spoons as guides keeps it intact. Return the squash to the baking sheet, scored side up, and spread half the butter mixture over it, letting it seep into those slits for extra taste.

3-Roast for another 30 minutes, then add the remaining butter and continue roasting for 15-20 minutes until it’s tender and caramelized. While that’s happening, toss the torn ciabatta bread with the rest of the olive oil, sage leaves, salt, and pepper on a separate sheet, and arrange the prosciutto around it. Bake for 10-15 minutes until toasted, then crumble it into breadcrumbs.

4-Finally, transfer the squash to a plate, drizzle with any leftover pan butter, and top with the prosciutto breadcrumbs and sage leaves. Serve it warm for the best experience, and feel free to pair it with a complementary banana bread coffee cake from our site for a full meal. The total preparation time is about 20 minutes prep and 1 hour cooking, making it manageable even on busy days.