Roasted Squash with Rosemary
1 medium squash sliced (butternut squash, pumpkin)
2 tablespoons olive oil
2 tablespoons rosemary
Salt to taste
Toss the squash with the salt and rosemary in a baking tray. Leave to stand for as long as possible to allow the salt to draw out the liquid from the vegetable. Bake at 180C for 30 mins until caramelised.