400g butternut squash
1 tbsp olive oil
12 rashers streaky bacon, halved lengthways to make 24 strips
12 sage leaves, halved
1 tbsp maple syrup
- Preheat the oven to 200C/fan180C/gas mark 6. Peel, deseed and cut the butternut squash into 24 cubes about 5cm square. Place in a roasting tin, drizzle with olive oil, season with salt and pepper and roast for around 20 minutes until just tender. Remove from the oven and cool slightly..
- Place a blackberry on top of each cube with a piece of sage and wrap with a strip of bacon tucking the join underneath. Return to the oven for 10 minutes until the bacon is golden. Remove from the oven and immediately drizzle with the maple syrup. Serve with cocktail sticks.
TIP – If you want to get ahead, cool the butternut squash completely at the end of step 1, then complete the making in step 2, cover and chill for up to 12 hours before cooking for 10-15 minutes until the bacon is golden and everything is hot.