Mozzarella & squash skewers

Mozzarella & squash skewers

Serves 20

  • 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.

Nutritional Information

Mozzarella & squash skewers

Bite-sized party nibbles with chilli and basil

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Serves 20
55m
Super easy
Method

Have your chunks of mozzarella ready to go, so you can skewer them with the pieces of the hot squash as soon as it comes out of the oven – then at least the first people who taste them can enjoy the contrast of hot and cold. Make sure the chunks for the mozzarella & squash skewers aren't too big – you want people to be able to eat them while standing around.

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.

Nutritional Information Amount per serving:
  • Calories 65 3%
  • Carbs 2.7g 1%
  • Sugar 1.4g 2%
  • Fat 4.2g 6%
  • Saturates 2.6g 13%
  • Protein 3.8g 8%
Of an adult woman's guideline daily amount

BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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