(Serves 4 people)
1 large butternut squash, peeled, de-seeded and cut into 2 inch pieces
1 tsp ground cinnamon
pinch grated nutmeg
2 tbsp coconut oil, melted
sea salt and ground black pepper to season
1 tbsp honey
Preheat oven to 220 degrees/Gas 7.
Place the squash in a large bowl and add the cinnamon, nutmeg, oil, salt, pepper and honey and mix well so that the squash pieces are all coated in the spice mixture.
Tip the squash into a large baking tray and spread out evenly.
Roast for 45 minutes (turning halfway through cooking if necessary) until the squash is soft and caramelised.
Serve as a snack or as a side dish.