Caramelised Squash with Burrata

1: In a saucepan, mix pecans with maple syrup, bring to a boil and let bubble gently for a minute before pouring onto a grate that has parchment underneath to catch excess syrup.

2: Leave the pecans to cool completely.

3: In a hot pan, fry about half the sage leaves in oil on a medium-low heat so they don’t burn. Once crisp, remove them and set aside on paper towel.

4: Add in the cubed squash and sauté for about 10 minutes until beginning to soften.

5: Add garlic and chili and fry for a few more minutes, adding more oil if necessary.

6: Follow with the remaining sage leaves, roughly chopped, frying for another couple of minutes.

7: Spread the burrata onto a plate and top with the squash mix, finishing with caramelised pecans and crispy sage leaves.