Chop up a butternut squash to 1.5 inches cubes, put it on a roasting tray together with the brussel sprouts. Sprinkle with olive oil, salt and pepper. Roast in preheated to 375° F oven for about 45 min.
Put in a bowl.
Separately roast several slices of prosciutto and pumpkin seeds.
Cut or just crush prosciutto with your hands into the bowl, add roasted pumpkin seeds, add several drops of olive oil and balsamic vinegar. Your salad is ready, can be eaten warm or room temperature.
