Butternut squash chips with rosemary and garlic
Preheat oven to 200C/400F/Gas 6.
On a chopping board, slice the butternut squash into six wedges.
Place the butternut squash onto a non-stick baking tray and scatter over the herbs, garlic and one tablespoon of the olive oil. Season with salt and freshly ground black pepper and transfer to the oven for 20-30 minutes, or until golden-brown and tender.
Serve on a plate.