Pre-heat the oven to 185°C / 160°C Fan / Gas Mark 4.

Peel the squash and cut into 6 wedges. Remove the seeds then toast them on a non-stick baking tray, in a moderate oven, until golden brown. Use for the garnish.

Warm the butter in a saucepan until it turns light brown and smells nutty, add the sage leaves and cook gently, until crispy. Reserve to use later.

Put the squash and potatoes into the roaster and spread evenly across the surface. Drizzle with the rapeseed oil, add the rosemary and a generous seasoning of black pepper and sea salt.

Roast in a pre-heated oven at 185°C / 160°C Fan / Gas Mark 4 for approximately 45 minutes until soft.

Garnish with the crispy sage leaves and toasted seeds and serve straight from the roaster.

Cook's Notes

Any root vegetable can be used in place of the squash including carrots with thyme and star anise or even swede with oregano and caraway seeds.