Roasted Squash and Lamb Canapés | RICARDO

Ingredients

• 1/4 cup (55 g) butter
• 1 small butternut squash, about 1 1/2 lb (675 g), peeled, seeded and cut into 24 large cubes
• 1/4 tsp ground nutmeg
• 1 slice lamb leg, about 10 oz (280 g) deboned and cut into 3 long strips each about 1 inch (2.5 cm) thick
• 3 tbsp currants, chopped
• 1 celery stalk, finely chopped
• 1/2 lemon, juice only
• 24 cranberry and hazelnut crackers
• Small celery leaves, for serving (optional)
• Fleur de sel, for serving