Mozzarella and squash skewers

Name: Mozzarella and squash skewers
Total time: 55 min
Yield: 20
Ingredients: 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

Bite-sized party nibbles with chilli and basil

“My posh, new take on retro party pineapple and cheese sticks look great and are unbelievably easy ”

Serves 20

Cooks In55 minutes

DifficultySuper easy

BBQ food

Nutrition per serving

Calories 65 3%
Fat 4.2g 6%
Saturates 2.6g 13%
Sugars 1.4g 2%
Protein 3.8g 8%
Carbs 2.7g 1%

Of an adult's reference intake

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Ingredients

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

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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.

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