Step 1

Pre-heat oven 220ºC/430ºF

Step 2

Chop the squash into bite sized chunks. (I find cutting the small ones in half and the larger ones into quarters is about right)

Step 3

Drizzle the squash with the EVOO.

Step 4

Add the salt, pepper, fresh thyme leaves and zest of the lemon to the squash and mix well to ensure everything is coated.

Step 5

Cut the lemon in half and nestle it amongst the squash.

Step 6

Roast for 20 minutes at the top of the oven, until the squash has some charred edges and the lemon is all jammy and caramelised.

Step 7

Garnish with fresh parsley to serve