Roasted Butternut Squash Wedges
With its buttery flesh and papery skin, squash responds really well to being roasted and the resulting texture is
unbeatable. Roast a little extra and you’ll have a gorgeous standby ingredient to throw into a salad or a pitta for tomorrow’s lunch.
- 1 large butternut squash
- 4 sprigs of fresh rosemary
- 2–3 tbsp olive oil
- 1 bulb whole garlic, split into cloves and bruised (press with the side of a knife to crack the skins)
- 2 sprigs of fresh oregano, leaves stripped and chopped
- Salt and freshly ground black pepper
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