Preheat your oven to 400°F (200°C). Peel and cube the butternut squash into bite-sized pieces.

In a mixing bowl, toss the squash with chopped chives, olive oil, and a generous pinch of salt and pepper. Spread on a baking sheet and roast for 20-25 minutes.

Reduce the oven temperature to 350°F (175°C). Lay slices of prosciutto on a parchment-lined baking tray and roast for about 15 minutes, or until crispy.

Wash the Lacinato kale thoroughly, remove the stems, and slice the leaves into thin ribbons. Place in a large mixing bowl.

In a food processor, combine honey, Dijon mustard, cider vinegar, lemon juice, and lemon zest. Blend, then slowly drizzle in olive oil while blending.

Pour the vinaigrette over the kale and toss to coat. Allow to marinate for at least 30 minutes.

Add roasted butternut squash, cranberries, crumbled prosciutto, and additional chives to the kale. Mix gently to combine.

Shave Parmesan cheese over the top before serving. Serve immediately.