Pre-heat the oven to 180˚c

Slice the Squash lengthways

Remove all the seeds

Slice the seedless Squash into 3 or 4 slices per half… see picture

Place Squash slices onto a baking tray inevitably lined with greaseproof paper (no, I don’t have shares in a greaseproof paper company…)

Sprinkle with some fresh or dried Oregano and a little Chilli Powder if you fancy a little heat

A drizzle of Olive Oil and some Maldon Salt and you’re ready to bake the Squash for 25 – 40 minutes or until golden and delicious

Great served with Piedmont Peppers – or with Coleslaw which (wierdly) is very good with roasted Butternut Squash