Squash Wedges

Squash Wedges

It doesn’t always have to be potato wedges to make a fantastic meal. I myself love squash wedges because of their sweetness and softness. And they are as easy to make as potato wedges.

All you need is either a butternut squash or and onion squash, some herbs and spices and of course some oil. The onion squash is the red kuri squash which is also called Japanese squash or orange Hokkaido squash.

  • 1 Butternut or onion squash
  • Olive, rapeseed or sunflower oil
  • Rosemary, finely chopped (you could use oregano or thyme instead if you prefer it, but I think rosemary works quite well with garlic)
  • Paprika powder
  • Garlic, finely chopped
  • Salt, pepper

Wash the squash, you don’t need to peel it but you can do of course. Cut it into wedges.

Place the spices and herbs in a large bowl add some oil and mix it all. Add the wedges and mix well to coat them.

Place them on a roasting tray and roast them in the oven (190°C for 25-30 min).

The wedges are lovely with a simple dip made of yoghurt and chives. Just chop some chives finely, mix them into some yoghurt and season to taste with salt and pepper.

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