Makes – 12 Skewers
Preparation: 10 minutes
Cooking time: 30 minutes
- 165g Butternut squash, peeled, trimmed & cut into 2.5-3cm chunks (about 150g
- prepared weight)
- 2 tbsp. Olive oil
- 1 tbsp. Runny honey
- 1/4 tsp. Fennel seeds, roughly crushed
- 1 pinch Chilli flakes
- 12 Sage leaves
- 6 Slices Prosciutto di Parma (Beretta), halved lengthways
- 75g Manchego cheese (El Pastor), cut into 12 slices or chunks
- 12 Small skewers
Directions
Heat oven to 200°C/180°Cfan/gas 6.
Tip the squash into a small roasting tray. Mix 1 tbsp oil, the honey, fennel seeds,
chilli flakes, and seasoning and pour over the squash. Toss well and roast for 25-
30 mins, stirring halfway. Remove the squash from the tray and set aside on a
plate to cool a little.
While the squash is roasting, heat 1 tbsp oil in a frying pan, add the sage leaves
and cook until crisp, then drain on kitchen paper.
To build the skewers, start by threading 1⁄2 a slice of Prosciutto di Parma onto each
skewer, pushing it up near the top. Follow with a crispy sage leaf, a piece of
cheese, and finally a chunk of squash. Serve at room temperature.
