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.

  • Serves 6 (side)


  • 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

A pie for your thoughts

Tell us what you think of this recipe and we'll put your name in the hat to win Higgidy goodies.

For prizes, tips & more join us on instagram