• In a large saucepan add all of the eggs, completely submerge and cover the eggs with cold water.
• Bring the eggs to a boil over medium heat. Once the eggs are boiling lower the heat to a simmer and cook for 12 minutes until the eggs are hard boiled. 
• Carefully drain the hot water from the eggs and run cold water over the eggs until they are cold to the touch. 
• Peel the eggs, cut them in half lengthwise and remove the yolk from the center. Reserve the yolk in a medium sized mixing bowl and place the eggs on a devilled egg plate or a flat serving plate. 
• In the same mixing bowl that the egg yolks are in, add the butternut squash puree, mascarpone, brown sugar, kosher salt, pepper, and ground nutmeg. Using a hand mixer, blend the ingredients together until they are smooth. 
• Transfer the blended mixture to a piping bag fitted with a piping tip (of choice) and pipe the mixture into the center of the hollowed out eggs. 

Making the Buttered Sage Leaves

• Roughly chop the sage leaves into ½” pieces.
• In a large frying pan over medium-low heat, melt the butter. Once the butter is completely melted, add the sage leaves into the butter, ensuring that they are spaced evenly and in a single layer. 
• Fry the sage leaves until crispy, flipping once, about 2-5 minutes. Take care to not burn the leaves. 
• Transfer the crispy sage leaves to a piece of paper towel to drain. 

Dressing the Devilled Eggs

• Slice the prosciutto into strips, fold into a small square and place on top of the butternut squash mixture in the eggs. Then top with one fried sage leaf.
• Serve immediately or cover lightly with plastic wrap and store in the refrigerator for up to 24 hours.