Roast butternut squash thyme and sage

1. Preheat the oven to 180 °C.
2. 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.
3. 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.

Enjoy!