Preheat the oven to 425°F. On a baking sheet, toss the olive oil, butternut squash, thyme, and a pinch each of red pepper flakes, salt, and pepper together. Lay the prosciutto atop the squash. Bake for 15-25 minutes, until the prosciutto is crispy. If the squash isn't tender yet, return it to the oven for an additional 10 minutes.

Boil a large pot of salted water. Add the jumbo shells and cook until al dente according to package directions. Drain the shells and set aside.

Mix in a medium bowl, combining the ricotta, fontina, and roasted butternut squash mixture. Season with salt and pepper to enhance flavors!

Assemble by spooning 2-3 cups of marinara sauce into the bottom of a 9×13 inch baking dish. Stuff each shell with about 1 tablespoon of the cheese mixture and place them into the baking dish with the sauce. Pour the remaining marinara sauce over the shells and top with torn mozzarella. Bake for 20-25 minutes or until the cheese is melted and lightly browned on top.

Serve the shells hot, topped with crispy prosciutto and fresh basil. Enjoy each comforting bite of this delightful meal!