spicy roasted squash
Preheat the oven to 400 degress. Wash the squash, then cut it in half with a large sharp knife (cut off one side and roll the squash on to the cut edge to make this safer and easier.) With a large spoon, remove the seeds from the squash (try roasting these with a little touch of oil and some sea salt and have them with drinks, like peanuts - they're really nice.) Cut the squash lengthways into quarters and then cut the quarters in half - you should have approximately 1 inch think, boat shaped wedges of squash. Put them into a bowl.
From the book 'The Naked Chef' by Jamie Oliver