Lay slices of Butternut Squash Sheets to a sheet pan and drizzle or brush them with extra virgin olive oil, salt and fresh cracked pepper. Bake in an 350 degree over for 20 minutes. When ready remove from oven and set aside.
In a frying pan, add olive oil, garlic, chilli flakes and sauté until garlic is slightly brown. Add the spinach, some salt and cook until the moisture has been removed and the spinach has been cooked down. Set aside.
In a hot frying pan, cook the prosciutto slices until crisp as you would with bacon, set aside on an absorbent paper towel.
In a non stick pie pan, lay half the cooked butternut squash sheets on the pan to cover the bottom surface and sides.
Add half the provolone cheese slices covering the butternut squash and half the sautéed spinach, spreading over the cheese slices. Top with half the crispy prosciutto spreading over the spinach.
Continue with a second layer using half of the remaining backed butternut squash sheets and the remaining provolone cheese, spinach and prosciutto. Top with the remaining backed butternut squash sheets as you would close a pie with dough.
Bake in oven for 15 minutes at 375 degrees F or 190 degree C
Remove from oven and set aside for 15 minutes before serving