Preheat the oven to 190ºC and line a large baking sheet with parchment paper.

Wash the butternut squash, cut in half and remove the seeds (you can store them and toast). Remove some of the stuffing, but not too much, and save to make a puree or a side dish.

Brush each half of butternut with a little olive oil and bake about 30 minutes, placing them face down, until toasted.

Meanwhile begin to prepare the beef. Heat a large heavy skillet over med/high heat, add a little of olive oil and diced prosciutto.

Let it cook about 5 minutes, until the prosciutto begins to drop some of its natural fat.

Add the cardamom seeds and let it set for a few minutes, stirring to coat.

Add ground beef, salt and pepper and cumin powder. Add some water if necessary.

Let it cook about 20 minutes, until the meat is cooked. Add chopped parsley and stir.

Stuff each half of butternut with ground beef mix and bake for about 5 minutes, until toast a little bit.

It's ready to serve!