1 butternut squash - remove skin and cut into cubes
50 g butter
50 ml oil
1 piece 2 inch fresh ginger - remove skin
1 chilli - cut into strips
½ tsp nutmeg
1 orange - zest and juice
1 tbsp sugar
Bunch fresh sage - cut into thin strips

METHOD

Place the butternut squash in a saucepan of salted boiling water and cook for 5-10 minutes.

Melt the butter with the oil, add the ginger, chilli, nutmeg and the zest of an orange and cook for a minute.

Add the sugar to the saucepan, then the juice of an orange and bring to the boil and thickens slightly.

Drain the squash and add to the sauce, ensuring that the sauce covers all the squash.

Add the sage, mix well and serve.

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