Hasselback Butternut Squash with Sage Butter and Prosciutto Breadcrumbs.

Instructions

1. 1. Preheat the oven to 425 degrees F. Halve the squash lengthwise and scoop out the seeds with a large spoon. Using a peeler, remove the skin. Rub with 2 tablespoons olive oil, season with salt and pepper. Place on a large baking sheet and roast until the squash begins to soften, 15 minutes.2. Meanwhile, in a small bowl, stir together the butter, maple syrup, and chopped sage until combined.3. Grab the squash from the oven and transfer to a cutting board. Using a sharp knife, slice through the rounded sides of squash halves, crosswise, going as deep as possible but without cutting all the way through. I find it helpful to position 2 spoons on either side of the squash to help prevent cutting all the way through (see above photo). Return the squash to the baking sheet, scored sides up. Spread half the maple butter over the squash, allowing it to drip into the slices. Season with salt and pepper. 4. Roast the squash for 30 minutes, then spread with the remaining maple butter, spooning any melted butter in the pan over the squash. Return to the oven and roast another 15-20 minutes, until the squash is tender. 5. At the same time, toss together the bread, 2 tablespoons olive oil, the sage leaves, and a pinch of salt and pepper on a separate baking sheet. Lay the prosciutto around the bread. Transfer to the oven and bake for 10-15 minutes or until toasted. Crumble the prosciutto into fine crumbs or pulse the mix in a food processor. 6. Remove the squash from the oven and transfer to a serving plate. Drizzle over any maple butter left on the pan. Top with breadcrumbs and sage. Serve warm!