Method

Preheat your oven to 210c/fan 190c. Wash clean the squash, then cut into half from top to bottom. Scoop the seeds out with a spoon, then cut the halves together lengthways again into 4cm wide wedges (ensure you leave the skin on.

Put the squash pieces into a bowl with the oil, toss them well, and then spread them out on a baking tray or a roasting tin without them overlapping or touching. Sprinkle the chilli flakes, push the garlic underneath the squash, and scrape any oil left in the bowl over the top.

Roast in the oven for 15-20 minutes, then remove and turn the squash pieces, taking care not to leave any caramelised edges in the tray. Bruise the rosemary sprigs with the blunt edge of a heavy knife and place them around the squash.

Roast for a further 10-15 minutes or until the squash is tender, sweet and turning golden at the edges. Simply season with salt and remove the rosemary before serving.