Preheat your oven to 400 degrees. Slice your squash in half and remove seeds and stringy flesh. Cover a baking sheet with parchment and a small drizzle of oil – place the squash peel up and use a fork to poke a few holes in the skin.

Bake squash for 10 minutes, and then remove from baking tray to let cool enough so that you can carefully use a knife to remove the peels and slice the inner flesh into small cubes (1/2 inch square). Return to the baking sheet and bake for an additional 12 minutes until starting to crisp.

Meanwhile, add the golden or brown sugar and cinnamon to a pan over medium heat. Add in your pecans and stir often until the sugar melts and pecans are coated (about 10 minutes for me, but varies by sugar and heat). Remove from heat and spread pecans out over a parchment-lined plate.

Meanwhile, also heat a small drizzle of oil in another pan. Dice your prosciutto into bite-sized pieces, breaking them apart if they stick together. Add to the pan and cook over medium-high heat until they develop crispy edges (5-7 minutes).

Place the squash and prosciutto on the same parchment-lined sheet and put in the refrigerator to chill.

When you’re ready to serve your salad, slice a honeycrisp apple and add that, lettuce mix, dried cranberries and crumbled goat cheese to a bowl. Top with your cooled squash, pecans and prosciutto , toss well, and serve with your favourite dressing (mine is a quick mix of oil, balsamic & maple syrup)!