Butternut Squash
Olive Oil	tbsp
Maple Syrup	tbsp
Salt & Pepper to taste
Leaves of Fresh Sage
Ciabatta Bread	g
Prosciutto Ham	g
Walnuts	g

1. Preheat the oven to 190 ºC. Halve the squash lengthwise and scoop out the seeds with a large spoon. Using a peeler, remove the skin.
2. Rub with olive oil, season with salt and pepper. Place on a large baking sheet or skillet and roast until the squash begins to soften. For about 15 minutes.
3. Meanwhile, in a small bowl, stir together olive oil, maple syrup, and chopped sage until combined.
4. 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.
5. Spread half the maple marinade over the squash, allowing it to drip into the slices. Season with salt and pepper.
6. Roast the squash for 30 minutes, then spread with the remaining maple marinade. Add the walnuts around the squash.
7. Return to the oven and roast another 15-20 minutes, until the squash is tender.
8. At the same time, toss together the bread, 2 tablespoons olive oil, additional 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.
9. Remove the squash from the oven and transfer on a plate.
10. Drizzle over any maple sauce left on the pan. Top with breadcrumbs and sage leaves.

More recipes on: www.beastfeast.eu