Roast Squash

Take the assorted squash I used Acorn, Harlequin and Gem (the little one)  Picture   . If the squash feels young and tender just wash the skins under cold water, otherwise peel them with a sharp knife. Cut the squash into wedges about a one or two cms wide. Lay in an ovenproof dish. Peel and finely chop the garlic cloves.

Take all the other dry ingredients and the garlic and stir them into the olive oil. Pour over the squash and use your hands to cover all over  Picture  . Cover with foil and put in the oven at 350°F/180°C/Reg4.

After 30 minutes, take off the foil and cook for about another 15 minutes until tender but not mushy.