For a quicker version with a similar flavor, prepare the squash and prosciutto as directed. Then instead of making gnudi I just mix the ricotta and parmesan cheese, plop a generous serving onto a plate (cold), then top with the warm squash and prosciutto. Personally I think the warm squash and cold ricotta mix are amazing together, but I'm sure you could heat it somehow if you wanted it warm.
Mmmm... What a great way to serve butternut squash! The recipe as-is does take some time, and I'm not 100% sure I even made the gnudi correctly (it was a strange texture). I don't measure out the squash, I just find the biggest one I can and cut it all up.... the more the better!