Brown Buttered Squash

• 1 medium-large butternut squash, seeded, and cut into 1/2 inch cubes
• 2 tablespoons olive oil
• Kosher salt
• 8 tablespoons butter
• 1/2 cup Panko bread crumbs
• 1 1/2 tablespoons fresh sage, chopped
• 2-4 ounces prosciutto, thinly sliced
• 4-6 ounces goat cheese

1. Preheat oven to 425F.
2. Toss butternut squash in olive oil and salt. Arrange flat on a baking sheet and bake until squash is tender, about 20-30 minutes.
3. Meanwhile, in a medium pan, melt butter over low heat. Cook, stirring occasionally, until butter starts to brown. Add in bread crumbs and sage, stir well, and remove from heat.
4. When squash is done cooking, transfer to browned butter and toss to coat.
5. Transfer squash to a serving dish and tear pieces of prosciutto, tucking them between the squash pieces. Crumble goat cheese on top, give it a quick stir, and serve.

butternut squash, olive oil, kosher salt, butter, bread crumbs, fresh sage, goat cheese

Taken from food52.com/recipes/65814-brown-buttered-squash (may not work)