Fresh Butternut Squash Salad

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1 medium butternut squash (about 2 pounds), peeled

1 cup walnut halves (3 ounces)

2 tablespoons red wine vinegar

Salt and freshly ground pepper

1/4 cup extra-virgin olive oil

2 ounces thinly sliced prosciutto, cut into 2-inch strips

2 ounces Parmesan cheese, shaved (1 cup)

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