Butternut Squash Noodles with Prosciutto and Sage

Ingredients:

• 1 large butternut squash (about 1.3 kg)
• 2 tbsp. l. olive oil
• 90 g unsalted butter, diced
• 60 g thin slices of prosciutto (about 4 slices)
• 5 fresh sage leaves
• 0.5 tbsp. shaved Parmesan (about 60 gr.)
• Special equipment: spiralizer

Preparation:

1. Preheat oven to 220°C.
2. Cut off the rounded half of the pumpkin and set aside for another use. Remove the stem, then scrape out the neck of the pumpkin and cut it in half crosswise. Use a spiralizer to cut the pumpkin into noodles.
3. Place the squash on a baking sheet and toss with olive oil. Season generously with salt and pepper; bake until the noodles are tender but still firm, 10 to 15 minutes.
4. Meanwhile, in a large skillet over medium heat, heat 1 tablespoon of butter until melted. Arrange the prosciutto slices in a single layer and cook until golden brown and curled at the edges, turning with tongs halfway through, about 2 minutes per side. Transfer to a plate, cool, then coarsely crumble.
5. Add the remaining 5 tablespoons butter to the skillet along with the sage leaves and a pinch of salt and cook, stirring frequently, until the butter turns dark brown, about 4 minutes. Remove from heat.
6. Place the pumpkin on a serving platter and drizzle with butter and sage leaves. Top with Parmesan cheese and coarsely crumbled prosciutto. Serve immediately.