Simply Roasted Winter Squash

2. Peeling winter squash requires a bit more effort than peeling potatoes, as the skin is quite tough. The best way to do it is to cut it into manageable chunks, say 5cm, remove the seeds and cut away the peel with a small but heavy-bladed knife.

3. Place the chunks in a roasting tin and drizzle over some olive oil and season with salt and pepper. Roast for 35–40 minutes or until just beginning to go brown on the edges and tender on the inside.