• 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, halved lengthways
• 75g Manchego cheese, cut into 12 slices or chunks
• 12 Small skewers

Preparation: 10 minutes

Cooking time: 30 minutes

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.