Step 1

Heat your oven to 210C/400F fanbake and line an oven tray with baking paper. Slice the top of the squash off (the part with the end of the stem – this will make it easier to cut in half). Use a large knife to carefully cut the squash in half, lengthways, so you’re left with two large pieces. I find the easiest way to do this is the stand the squash up, and cut from the top down. Scoop the seeds out, and set them aside.

Step 2

Drizzle the exposed sides of the squash with the olive oil and the salt, then place them, exposed sides down, on your prepared tray.

Step 3

Transfer to the oven, and roast for 45 minutes, or until the flesh of the squash can be easily pierced with a knife through the skin. Remove from the oven.