- Butternut Squash
- Onion Squash
- Turks Turban Squash
- Herlequin Squash
- Spaghetti Squash
- Crown Prince Squash
- Celebration Squash
1. Cut up your squash of choice by inserting the very tip of a sharp knife at the top and carving down. Turn the squash round and repeat on the other side. Then you can just pull it apart – magic.
2. Scoop out the seeds (cleaned and toasted, they make a fantastic snack). Slice the squash into wedges – there's no need to peel it as the skin is edible, or comes off very easily when cooked.
3. Pop the squash wedges in a roasting tin with garlic, herbs, olive oil and some salt and pepper. Roast at 180°C/160°C Fan/Gas 4 for 30 mins or so.
4. Serve with roast chicken, bangers and mash, couscous, quinoa or bulgar wheat, or even with salad. Add goat's cheese for extra oomph. Go forth, spot squash and dine well.