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

More Cheese recipes ->
0 foodies cooked this
My posh, new take on retro party pineapple and cheese sticks look great and are unbelievably easy
Serves 20
55m
Super easy
Print this recipe
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

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it's associated with weight gain, diabetes, cancer and heart disease.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • 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's reference intake

BUYING SUSTAINABLY SOURCED FISH

Close

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

Show/hide comments

comments powered by Disqus

  • 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