Roasted Squash by Sarah Bush

Hi Tony – re the squashes – simply cut them in halves or quarters if large, scoop out the seeds, place in baking dish or in foil, drizzle over olive oil and bake until soft – usually take about as long as a baked potato. You can’t overcook them as they are delicious mushy. This way you don’t have to skin them (which is a real pain). Cheers Sarah Bush