Preheat the oven to 180'C. Roughly chop the sage leaves.
Peel the butternut squash and dice the flesh into cubes. Place in a roasting tray, season with salt and pepper and then drizzle with olive oil. Transfer to the oven and cook for 20 minutes before adding the honey and sage. Return to the oven and cook for a further 10-20 minutes depending on size.
Peel the tomatoes, cut in half and discard the seeds. Peel and dice the red onion. Finely chop the chilli and the parsley. Mix these ingredients together, adding olive oil and salt and pepper.
Cut the lamb into chunks and then rub with the mixture of dried spices. Place the lamb onto skewers and then cook under the grill, turning frequently to ensure the meat is cooked through.
Serve the lamb skewers on top of the roasted butternut squash. Spoon the tomato salad around the plate and finish with a drizzle of balsamic vinegar.
«Allow the lamb to marinate in the spices before cooking - this will really add flavour to the meat.»