Ingredients

Directions

Preheat oven to 425°F (220°C).

Remove and chop mushroom stems, reserving mushroom caps. Spread out butternut squash and mushroom stems in a single layer layer on a rimmed baking sheet. Toss with 1 Tbsp (15 ml) oil, sage and a good pinch of salt and pepper. Roast, stirring occasionally, until starting to brown around the edges and tender, about 15 to 20 minutes. Set aside to cool on baking sheet.

Meanwhile, in a small bowl, stir together ricotta cheese and lemon zest. Season to taste with salt and pepper.

Decrease oven temperature to 350°F (180°C).

Lay prosciutto out flat in a single layer on a parchment lined baking tray. Bake until fat turns golden and prosciutto is crisp, 12 to 15 minutes. Transfer prosciutto to a paper towel lined baking tray to drain and cool. Break into smaller pieces and reserve for garnish.

Meanwhile, place reserved mushroom caps on a parchment lined baking sheet and brush with remaining 2 Tbsp (30 ml) olive oil. Place 1 tsp (5 ml) ricotta mixture in each mushroom cap before topping with butternut squash filling. Dot filled mushroom caps with remaining ricotta mixture and a sprinkle Fontina cheese. Bake until mushrooms are tender and fill is warm, about 15 to 20 minutes. Serve mushrooms while still warm garnished with a piece of crispy pancetta and chives.