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Mozzarella & Squash Skewers
Ingredients
1 small
butternut squash
1 teaspoon
dried chilli flakes
1 tablespoon
coriander seeds, crushed
a pinch
finely grated nutmeg
2 cloves
crushed
1 sprig
fresh sage
olive oil
olive oil
3 x 125g
balls of buffalo mozzarella
1
fresh red chilli, sliced
a few
fresh basil leaves
Instructions
1
Chop the squash in half and scoop out the seeds with a teaspoon.
2
Slice each half lengthways into 4 wedges and place in a bowl.
3
Sprinkle over the chilli, coriander, nutmeg and cloves and a little salt and pepper.
4
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.
5
Carefully cut the squash into large cubes, cutting away the skin, and tear the mozzarella up into similar-sized pieces.
6
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.
7
Repeat until all the bits of squash and mozzarella are used up, then drizzle with olive oil before serving.
Notes
Nutrition Facts
(per serving)
Calories:
224 calories
Servings:
3 servings
Carbohydrates:
20 g
Fat:
14 g
Fiber:
5 g
Protein:
14 g
Sugar:
5 g
Meal Effort
Preparation:
30 minutes
Cook:
40 minutes
Total:
1 hrs 10 mins