I roasted some butternut squash! That’s it... well not quite, it was going to be soup... then I ate it off the baking tray. It was too close to lunch, I needed food, my stomach was growling, my temper was simmering, I needed to eat and so I did, standing over the oven just after I took these photos. It was delicious. Sometimes the simplest things are the best. Next time I’ll make the soup, I promise.
Preheat the oven to gas mark 6, 200°C. Using a large sharp knife cut the squash in half. Scoop out the seeds. Cut the squash in to slices and place on a parchment lined baking tray. Rub with olive oil and roast for about 40 minutes until the flesh is golden and tender.