Fancy a simple, comforting Sunday supper?
Peel and very thinly slice a butternut squash (don’t put your knife all the way through)
Rub it with good olive oil, Pure Sea Salt with Chilli and Garlic and a grind or two of black pepper. Maybe a sprinkle of some hardy herbs if you fancy.
Roast at 180C for an hour, and then another for hour at 200C. Serve with herbed couscous and green leaves.