Wash, peel and cut the butternut squash into halves in rounds. Arrange in a single layer on a baking tray. Top with a thick layer of Brie.
Drizzle with olive oil and flaky sea salt.
Bake for 25–30 minutes until the edges of the squash are caramelized, fork-tender when poked, and the Brie is melted and golden.
Arrange slices of prosciutto on a baking tray and place in the oven at the same time as the squash. It will need less time than the squash. Check at the 15-minute mark and continue baking until crispy.
Heat olive oil in a shallow pan until very hot. Drop sage leaves and fry for a few seconds on each side. Remove and place on a paper towel.
When the squash and Brie are done, garnish the tops with pieces of crispy prosciutto, POM Wonderful Pomegranate Arils, and pan-fried sage leaf.
