It's National Chip Week, but if you don't fancy celebrating with bog-standard fries, we've got something for you.
In the above video, Higgidy chef Camilla Stephens demonstrates how to make tasty butternut squash wedges.
They're super easy to make and much healthier than the fried spuds you'll find at your local chippy.
See the full recipe below:
1 butternut squash
A generous handful of fresh rosemary
1 bulb of garlic
Preheat the oven to about 180°.
Leaving the skin on, cut the squash into large wedges using a shape knife.
Place the wedges in a baking tray and drizzle with rapeseed oil.
Scatter a generous handful of rosemary over the wedges.
Crush several cloves of garlic under a knife to release their flavour - do not peel. Add the crushed cloves to the backing tray.
Bake the butternut squash in the oven for about 45 minutes or until golden and crispy.
Your wedges will now be ready to serve. Eat as a delicious TV snack or make them part of a meal and serve with pie and veg just like Camilla does.
Happy Chip Week!