Butternut Squash Wedgies

Let's move away from old Traditional dishes for a week or so. To a vegetable, so common today, that our ancient forebears would not recognise. Potatoes aren’t the only veg you can use for wedgies!  I roasted these lovely Squash Wedgies in Cornish grown Rapeseed oil. Giving them a wonderful flavour, mixed with the spice and herbs. Great with lots of dishes.

Turn the oven on to 190 deg C

1 butternut squash, not too long and fatter.

Good flavourful oil - I used Rapeseed.

fresh nutmeg

dried mixed herbs

Sea salt - I used flakes [kosher salt] 

Freshly ground black pepper

Wash, then cut a butternut squash in half and with a spoon scrape out all the seeds and stringy bits. No need to peel. Cut each half in half, then half again. Brush generously with the oil covering every surface and place in a heavy roasting tin. Generously grate the nutmeg over the squash, making sure every surface has some, then sprinkle with dried mixed herbs. Season well.  Roast for approx 45 mins, depending on size. So easy. I like easy.