Carol tried a sweet potato fry with the Sangiovese and we discovered a new favorite. BUT, you cannot eat only sweet potato fries and we like to eat some vegetables that maintain their vegetable semblance, so we present this recipe. The Butternut squash has the same sweet nutty flavor found in a sweet potato without all of the starchiness. Granted the squash no longer resembles squash but looks more of a noodle, but the healthiness is still present as well as the flavor. Add in some fried prosciutto and Parmesan and you have a dish that is exquisite with the Sangiovese.

1 large butternut squash (about 3 pounds)
2 tbsp olive oil
Salt and pepper to taste
6 tbsp unsalted butter, cut into cubes
2 ounces thinly sliced prosciutto, about 4 slices (we used a lightly smoked prosciutto)
5 fresh sage leaves
1/2 cup shaved Parmesan
 
Preheat oven to 450 degrees F. Cut seedy bulbous end off the squash save for future use. Remove the stem, and peel remaining squash. Cut in half lengthwise and shave into ribbons (like noodles) with whatever kitchen gadget you have. We used a spiralizer.
Place shaved squash on a baking sheet and drizzle with olive and toss to coat evenly. Sprinkle with desired amount of salt and pepper and roast until tender but firm, about 12 minutes.

While squash is roasting, heat 1 tablespoon of butter in a large skillet over medium heat until melted. Lay prosciutto in a single layer and cook until the edges begin to curl and turn a light golden. Flip each slice halfway during cooking, about 2 minutes per side. Transfer to a cutting board and allow to cool, then give a rough chop. 

Add the remaining 5 tablespoons of butter to the drippings in the skillet with the sage leaves and a pinch of salt. Cook, stirring the butter often, until it is a dark brown color, about 4 minutes. Remove from heat and set aside.

Place squash in a serving bowl or platter, drizzle with butter and sage leaves, and top with Parmesan and prosciutto. Serve immediately with Sangiovese.