Ingredients – makes 24
Half a butternut squash
24 fresh basil leaves
1 chorizo ring (200g)
Olive Oil and Salt
24 canapé/cocktail sticks
- Preheat the oven to 180 degrees centigrade.
- Cut the butternut squash into cubes about 1 inch (2.5cm) high/wide/deep. Place onto a baking tray and generously drizzle with olive oil and salt. Roast for 25mins or until a little brown and crispy.
- Cut the chorizo into slices around 1cm thick.
- Allow the butternut squash to cool after cooking. Once cool, assemble a cube of roasted butternut squash, a piece of chorizo and 1 fresh basil leaf, securing with a canapé/cocktail stick.
Presentation tip – These look great laid out in rows on black slate trays