This is a super easy dish and a good alternative to potato to go with your supper.

1 medium-large gem pumpkin or butternut squash
A generous glug of extra virgin olive oil
A nice pinch of salt
A good twist of pepper
A couple of sprigs of thyme or rosemary

Pre heat an oven to 180ºC
Cut the pumpkin or squash in half from top to bottom. Scoop out the seeds. Cut into wedges about 3cm thick at the skin. Toss them in a bowl with olive oil and season well with salt and pepper. Roughly pull the sprigs of herbs and mix through. Arrange the wedges skin side down on a roasting tray and drizzle over the remaining oil mix from the bowl. Roast for 25-30 minutes until soft and browning at the edges.