Roast butternut squash with chilli, rosemary and garlic

Butternut squash was something I had never tasted until I grew my own. It's a very versatile vegetable and it stores really well. This dish goes well with chicken, pork or fish and is a great substitute for potatoes.

Ingredients

1 large or 2 small butternut squash (1kg)

6–8 cloves of garlic

1 red chilli

Few sprigs of rosemary

Olive oil

Sea salt and black pepper to season

½ lemon

Method

• Preheat the oven to 190ºC.

• Slice the squash in half lengthways, then in half again. Cut out the seeds section with a knife or scoop out with a spoon.

• Peel the skin, as it can be a little tough, and cut the squash into wedges or chunks and place it in a roasting tray.

• Put the cloves of garlic onto a chopping board and bash with the flat of a knife. Add them to the tray along with the finely chopped chilli and the rosemary. Drizzle over some oil, season with some salt and black pepper and toss it all together.

• Roast in the preheated oven for about 45 minutes. When finished roasting squeeze the juice of a half a lemon over the top and serve.