So you are wanting to serve a pie to your friends for a tasty lunch? Perhaps the perfect way to finish it off would be some chunky wedges of Roasted Butternut Squash...
- 1 medium butternut squash
- 1 tea spoons of chili flakes
- 2 garlic cloves, peeled and sliced
- 2 tablespoons olive oil
- Salt and freshly milled black pepper
- Pre-heat the oven to gas mark 6, 400°F, 200°C
- Using a sharp knife cut the butternut squash into wedges, keeping the skin on but removing the seeds.
- Arrange the wedges in a large roasting tin.
- Sprinkle over the chili flakes, garlic, olive oil and seasoning.
- Roast for approximately 35 mins turning once during cooking.
- Serve with warm Little Mushroom and Leaf Spinach pies.
