Ingredients

The following ingredients have 20 Servings
  • 1 small butternut squash
  • 1 teaspoon dried chilli flakes
  • 1 tablespoon coriander seeds crushed
  • 1 pinch finely grated nutmeg
  • 2 cloves crushed
  • 1 sprig fresh sage
  • olive oil
  • 3 x 125 g buffalo mozzarella balls
  • 1 fresh red chilli sliced
  • a few fresh basil leaves

Instruction

  • Heat your oven to 200°C/400°F/gas 6. Chop the squash in half and scoop out the seeds with a teaspoon. Slice each half lengthways into 4 wedges and place in a bowl.
  • Sprinkle over the chilli, coriander, nutmeg and cloves and a little salt and pepper. Toss with the sage leaves and a splash of oil, place on a roasting tray, then roast for 40 minutes or until softened, cooked through and lightly browned.
  • Carefully cut the squash into large cubes, cutting away the skin, and tear the mozzarella up into similar-sized pieces. Thread a cocktail stick through a ring of chilli, then through a basil leaf folded in half, then through a piece of mozzarella and then finally into a chunk of squash.
  • Repeat until all the bits of squash and mozzarella are used up, then drizzle with olive oil before serving.