Savoring the winter

I've got 3 giant winter squashes from the garden, each weighs approximately 25 lb. As the winter approaches, I brought them inside from the garden, kept them in a dry airy place. Now that most of the fresh veggies are gone, I am working on these giant squashes. For thanksgiving dinner this year I made a baked winter squash dish with maple syrup, sage and prosciutto. It was unusually good with both savory and sweet flavors, and a lot less calorie compared to my usual candied yam...
Here's how I made it: precook the squash in the oven (or in a microwave, you will need to cut it up)until it is just soft enough to cut into. Make squash balls using an ice cream scoop, and arrange them in a 12"x8" baking dish. Place a pan on medium heat, melt 2 table spoons of butter, add a pinch of salt, 1/2 cup of real maple syrup, 1/4 C. finely chopped prosciutto, a few finely chopped sage leaves. Pour it over the squash balls, and finish cooking in a 350F oven. (cooking time will depends on how much your squash was precooked). I am elevating this one to my Thanksgiving tradition status...