Butternut Wedges

Ingredients

• ½ squash
• 20ml olive oil
• 2 garlic cloves
• 6 tsps thyme
• ¼ tsp salt
• ¼ tsp black pepper
• 25g butter

Method

1.  Preheat the oven to 220°C/425°F/Gas Mark 7.
2. Peel and remove the seeds from the squash and cut into thick chunks.
3. Heat the oil in a frying pan and sauté the squash for 2-3 minutes.
4. Peel and crush the garlic and add to the pan along with the thyme leaves, a little salt and black pepper and butter and fry for a further 1-2 minutes, to give the squash some colour.
5. Place in the oven and roast for 10-15 minutes, or until the squash is tender.