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The Perfect Burger Sidekick: Butternut Wedges with Sage & Pumpkin Seeds

You can't have a burger without the perfect side!

Butternut Wedges with Sage & Pumpkin Seeds

Serves 3

Preparation Time

Total: 55mins
Preparation: 20mins
Cook: 35mins


1 large butternut squash
1 tbsp olive oil
½ tsp chilli powder
12 fresh sage leaves, finely chopped
50 g / 1¾ oz pumpkin seeds


1: Preheat the oven to 200°C/400°F/Gas Mark 6. Prepare the butternut squash by washing any excess dirt from the skin and slicing off the very top and very bottom.
2: Using a sharp knife and a steady hand, cut the squash into six long wedges. Scoop out any seeds and discard. Place the wedges on a baking tray. Brush with half of the olive oil and sprinkle with the chilli powder. Roast in the preheated oven for 25 minutes.
3: Remove from the oven and brush with the remaining olive oil. Sprinkle over the sage and pumpkin seeds. Season with salt and pepper, if using, and return the wedges to the oven for a further 10 minutes. Serve immediately, garnished with extra pepper, if using.


Once roasted, cut the squash into smaller cubes and toss with toasted couscous for a simple lunch. The edible skin has been kept on in this recipe but you can peel it off if that is your preference.
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