A little recipe invented the other evening. First take one butternut squash, wash the exterior, cut into wedges and cut out the seeds but do not peel. Heat a roasting pan to moderately high approx 180c in my oven. Once hot, pour in some olive oil – I used lemon olive oil, toss the squash wedges well to ensure well coated add some ground black pepper. Rinse some preserved ie salted lemon in fresh water and cut into pieces, add to the dish and put into the oven to cook until the squash is nice and soft to the touch and slightly caramelised. If your lemon starts to catch or scorch add some water to the bottom of the dish for the remainder of the cooking time. Eat as an accompaniment to meats or as a main course vegetarian dish, any leftovers are great added to couscous for salad the next day with a little more oil if required.