Preheat the oven to 375 degrees F (190 degrees C).
Peel the Kabocha Squash (1), remove the seeds and cut off both ends.
Cut the squash into 3 centimeter wedges.
Place in a bowl with Olive Oil (1 tablespoon), Fresh Thyme (1 bunch) and a sprinkling of Salt (to taste). Toss to combine.
Place wedges on a baking sheet and set in the middle part of the oven to bake for about 20 to 25 minutes until the squash is cooked through but al dente. Set aside and keep warm.
Heat a sauté pan over medium heat, and drizzle in a few drops of Olive Oil (to taste).
Place the slices of Prosciutto (4 slice) on the pan and press each with using a paper towel or cloth napkin. Cook for 1 to 2 minutes on each side until crispy. Remove to a plate and set aside.
Place the Roquefort Blue Cheese (1.25 ounce), Sour Cream (1 1/2 tablespoon), Extra-Virgin Olive Oil (1 1/2 tablespoon), Lemon Juice (1 1/2 tablespoon), Salt and Pepper (to taste) in a blender.
Puree until smooth.
Lightly crush the Hazelnuts (1 tablespoon) and place them in a large mixing bowl with the Arugula (1 bunch), Curly Endive (1 handful), Pumpkin Seeds (1 tablespoon), and warm squash wedges.
Drizzle in some olive oil, and squeeze a few drops of fresh Lemon Juice (to taste) over the salad. Season with salt and pepper and toss gently to combine.
Spoon some of the dressing onto the middle of 2 plates.
Place equal portions of the salad on top of the dressing then garnish with fresh shavings of Parmesan Cheese (to taste).