1. Preheat oven to 200°C/180°C fan or 400°F/350°F convection.

2. On a parchment lined baking sheet place whole Butternut squash (skin and all) and roast for 45-60 minutes until 95% cooked. Time will vary depending on size.

3. To check for doneness insert a skewer 3 inches from the top stem, when it can penetrate in and out through the width easily, it is done. Remove from oven and let cool for 30-45 minutes to finish carry over cooking. Doing this the day before saves time!

4. Top and tail the squash with a sharp knife, cut away the section with the seeds to leave the long neck (tenderloin) for roasting. Tips for using the seeded part below. Stand the squash on one end and carefully peel/cut away the skin. Place peeled squash in a large bowl of baking sheet, rub with oil to cover and then evenly apply the seasonings to cover the entirety evenly.

5. Heat a large, heavy frying pan (cast iron preferred) over a med-high heat. Add oil and carefully add the squash and pan fry and turn to get all sides until browned. In the same pan or transfer to baking sheet and roast for an additional 20 minutes until done.

6. Remove from oven, let cool 1 minute before plating and slicing, serve with gravy.

PRO TIPS

• For the seeded bottom part: scoop out seeds, rinse, dry, season and toast for garnish.

• Use the rest of the squash in soup, add to the mashed potatoes or smash with plant-based butter, a bit of brown sugar and bake for a treat.

• Try with different seasonings for different occasions. BBQ rub with BBQ sauce for summer eats and so on…

• Serve with Brussels sprouts and fresh peas. Before final roast add quickly seared Brussels sprouts and fresh peas tossed with plant-based butter, pinch of salt, and pepper. This adds vibrant color contrast when serving and a delicious flavor combination.