Baked butternut squash with chilli and rosemary

SERVES 4-6

2kg squash or pumpkin, peeled deseeded and cut into wedges 1 garlic bulb, cloves separated 2 red chillies, finely sliced and deseeded (optional)

4 sprigs of rosemary olive oil, to drizzle

1tbsp cider vinegar

To serve several handfuls of baby leaves

Preheat the oven to 200C/400F/ Gas 6. Tumble the squash, garlic, chillies and rosemary into a roasting tin. Drizzle with plenty of olive oil and add the vinegar. Season with lots of sea salt and black pepper and roast for

40-45 minutes until tender. Toss with the baby leaves and serve.