Recipe: Mozzarella and Butternut Squash Skewers
- A butternut squash
- A teaspoon of dried chili, crushed
- A tablespoon of coriander seeds, crushed
- Finely grated nutmeg
- Dried oregano
- 3 balls of buffalo mozzarella
- A few leaves of basil
- A fresh red chili, 4 inches, chopped
- Wooden skewers, 4 inches
- Olive oil
Preheat your oven to 400ºF. Chop the squash in half and scoop out the seeds with a teaspoon. Slice each half into 4 parts lengthways and place in a bowl. Sprinkle with the chili, coriander, nutmeg, oregano and a little salt and pepper. Toss with a splash of oil, place on a roasting tray, and then roast in the pre-heated oven for 40 minutes or until softened, cooked through and lightly browned.
Carefully cut the squash into large cubes, and tear the mozzarella up into similar-sized pieces. Make a skewer with a piece of chili, a basil leaf folded in half, a piece of mozzarella and a chunk of squash. Repeat until all the bits of squash and mozzarella are used up, and drizzle with olive oil before serving.
Serves a few