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Pre-heat oven 220ºC/430ºF
Chop the squash into bite sized chunks. (I find cutting the small ones in half and the larger ones into quarters is about right)
Drizzle the squash with the EVOO.
Add the salt, pepper, fresh thyme leaves and zest of the lemon to the squash and mix well to ensure everything is coated.
Cut the lemon in half and nestle it amongst the squash.
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.
Garnish with fresh parsley to serve