Place butternut squash on prepared baking sheet and toss with 2 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Massage oil into butternut squash.
Roast in hot oven until tender, 20-25 minutes.
While butternut roasts, cook pasta.
Cook the Pasta
Once water is boiling, add pasta and cook until al dente, 10-12 minutes.
Reserve ½ cup pasta cooking water. Drain pasta in a colander.
While pasta cooks, prepare ingredients.
Prepare the Ingredients
Tear prosciutto into bite-sized pieces.
Stem and mince sage.
Crisp the Prosciutto
Line a plate with a paper towel.
Place a large non-stick pan over medium heat and add 2 tsp. olive oil.
Add prosciutto to hot pan and stir occasionally until crisp, 3-5 minutes.
Remove to towel-lined plate.
Reserve pan; no need to wipe clean.
Make the Sauce
Return pan used to crisp prosciutto to medium heat and add with 1 tsp. olive oil.
Add sage to hot pan and stir, 1 minute.
Add cream and stir occasionally until slightly thickened, 1-2 minutes.
Stir in Parmesan (reserve a pinch for garnish), then stir occasionally until cheese is incorporated and sauce is thickened, 1 minutes.
Remove from burner and stir in pasta, butternut squash, sage, and prosciutto (reserving a pinch for garnish).
Plate dish as pictured on front of card. garnishing with reserved Parmesan and reserved proscuitto. Bon appétit!