Spaghetti pumpkin

INGREDIENTS1 large butternut squash 2 tbsp olive oilKosher salt and freshly ground black pepper5 tbsp unsalted butter, cut into cubes2 ounces thinly sliced prosciutto 5 fresh sage leaves1/2 cup shaved Parmesan
 
METHODUsing a spiralizer, shave the squash into spaghetti.
Add the squash spaghetti on a baking sheet and toss with the oil. Bake for 10 to 15 minutes at 450°F/230°C
Add the butter to the skillet melt it and add the sage leaves and a pinch of salt, and cook for 4 minutes, add the squash and mix carefully.
Serve with ham and shaved parmesan cheese.