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Top and tail the squash, and use a Y peeler to remove the tough skin from the squash.
Cut the peeled squash in half and remove the seeds with a dessert spoon.
Cut into equally sized pieces.
Tip your squash pieces or wedges into a bowl or on a baking tray, and add a little olive or vegetable oil, and toss together with some salt and pepper.
Tip onto a baking tray with the pieces evenly spaced apart.
For small cubes of squash, roast for 25-30 mins at 200C/180C fan/gas 6 until golden and tender.
Roast wedges for 35-45 mins until tender and half squashes for 1hr 15-30 mins.