Butternut squash is packed with flavour and makes a lovely dish with an evening meal. It is also very low in calories, but filling. Perfect for a long, lingering evening meal.
Halve the butternut squash lengthwise and remove the seeds with a spoon. Cut the squash into slices of approx. 2cm in thickness.Remove the skin and place the slices on a baking tray lined with baking paper.
Remove the thyme leaves from the twig. Roughly chop the sage. Sprinkle the herbs over the squash. Drizzle with olive oil and season with sea salt. Place the baking tray in the middle of the oven and bake for approx. 30 minutes until the squash is soft and cooked.
