1

Preheat the oven to 200/180 fan. Place the butternut squash on a large roasting tray or divide between two smaller trays, season and mist with low calorie spray. Roast for 45 minutes, turning over half way through, until soft and browned.

2

Meanwhile, place a small pan over a medium heat and mist with low calorie spray. Add the onion and cook for 15 minutes, stirring regularly, until very soft. Add a splash of water if it starts to catch on the bottom. Once soft, leave to cool.

3

Place the chorizo in a pan over a medium heat and fry until golden and the oil has been released. Leave to cool.

4

Once the butternut has cooled, add to a bowl with the onion, breadcrumbs, chorizo, chopped sage, egg and seasoning and carefully mix together, making sure not to break up the butternut pieces too much. Mist 12 non stick muffin holes with low calorie spray and divide the mixture between them. Bake for 20-25 minutes, until golden and crispy.