- 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
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.