Step 1

Heat the oven to 240C (220C fan)/475F/gas 9, and line a large baking tray with greaseproof paper. Put the squash, caraway, two tablespoons of the oil, a half-teaspoon of salt and a good grind of pepper on the tray, toss to coat, then spread out evenly.

Step 2

Roast, stirring occasionally, for 35-40 minutes, until lightly charred and cooked through.

Step 3

Put the remaining two tablespoons of oil in a very large bowl, add the dill, chives, jalapeño, lime juice, cumin, a quarter-teaspoon of salt and a good grind of pepper, and mix to combine.

Step 4

Once the squash is ready, tip it into the dressing bowl and toss gently to coat. Transfer everything to a large platter, drizzle any remaining dressing on top and serve.