While the dressing and butternut squash cook, make the prosciutto. Heat a small cast iron
or sauté pan over medium heat. Add 1 teaspoon coconut oil and let it get hot, about 1-2 minutes. Rip each slice of prosciutto in 4 pieces. Place the pieces in the hot pan and let cook on each side 1-2 minutes. It should get crispy, like bacon. Place on a paper towel lined plate and set aside.