Thaw your puff pastry according to the packaged directions. Preheat oven to 400°F.

While puff pastry is thawing, cut your butternut squash in half and remove the seeds with a spoon and the skin with a vegetable peeler. When the squash has been seeded and skinned, run it through a mandolin (or slice thinly with a knife). You will only need about ½ of a butternut squash per puff pastry square.

Unfold your puff pastry and score the top with a fork reserving one inch of crust around the edge. Lightly brush the entire surface with buttermilk (regular milk or an egg are okay too) and place in oven and pre-bake 8-10 minutes until the middle has slightly puffed and the edges have started to darken.

Remove the partially baked puff pastry from the oven and pat down any bubbles in the dough that may have formed in the middle.

Layer on your sliced shallots and then layer on the sliced butternut squash so that each layer slightly overlaps the next. Sprinkle the butternut squash with your coriander and lightly drizzle on your olive oil.

Next, top on the parmesan cheese, dot on your thin slices of prosciutto, season with salt and pepper.

Place in the oven and continue baking on 400°F for an additional 6-8 minutes until the edges are well browned and the parmesan cheese has melted.

Remove from the oven, and top with your torn sage leaves and let sit for 5 minutes before cutting.

Cut and serve while warm. Pairs excellently with Chenin Blanc or Sauvignon Blanc.