Butternut Squashed

Preheat the oven to 180ºC/350ºF/gas 4.

Wash and dry the squash (2 butternut), then place on a baking tray. Pierce once or twice with a sharp knife, then bake in the oven for minutes (90), or until golden and very soft. Start 90m timer

Scatter the pine nuts (50 g) on a baking tray and toast them in the oven at the same time. They will only need a couple of minutes to turn golden, so keep an eye on them to prevent them burning. Start 2m timer

Add a lug of [extra virgin olive oil] to a frying pan, then pick in the [few sprigs fresh sage] and fry until crisp. Remove to kitchen paper to drain, reserving the oil.

Lay the cooked [butternut squash] on a chopping board, remove the stalks and, using a knife and tongs, carefully slice the squash lengthways, down the middle. Scoop out and discard the [seeds].

Finely chop the red chilli (0.5 fresh) and crumble the chestnuts (200 g). Sprinkle over the squash halves with the ground cinnamon (0.5 tsp), a good pinch of [black pepper], and a good pinch of [salt]. Really mash and chop all the lovely toppings into the squash with your knife, so all the flavours go right through.

Serve the squash halves topped with the crisp [fresh sage], the toasted [pine nuts], a drizzle of the reserved sage oil, and a little [balsamic vinegar] (if using).