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 ½ 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.
