Roasted butternut and sweet potato wedges, sweet chilli sauce and sour cream

500g butternut squash, peeled and cut into wedges
500g sweet potato, peeled and cut into wedges
2 garlic cloves finely chopped
6 tbsp olive oil
Slat and pepper

For the sauce
100ml, rice wine vinegar, or white wine vinegar
110g sugar
1tbsp thai fish sauce
1 tbsp soy sauce
1 green and one red chilli, finely chopped

For the sauce
Put the vinegar and sugar in a pan and bring to a boil. Reduce the heat and simmer for 20 min, or until it has reduced by half. Add the rest, sir and put aside to cool.

Preheat to 200c/400f with a heavy bottom roasting tray inside
In a bowl, combine vegetables garlic and oil, and season generously. Toss to coat, then place in the roasting tray in the oven. Check after 20 min, when they are beginning to color turn them over for another 20 min. Check for tenderness.

This is from a book called Cooking Without Fuss. I am always looking for another thing to do with butternut squash because it's my youngest son's absolute alltime favorite. These were really good. I liked them both with the sauce and without. Nathaniel ate all of his, all of his brother's and some of mine and my husband's too.