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This couldn’t be simpler – just pop it in the oven and let it get on with it! This time of year, pumpkins and other squashes are also in season

Serves 4

• 1 medium sized butternut squash
• 2 organic fennel bulbs
• Extra virgin olive oil for drizzling
• Pinch of dried red chilli flakes
• Sea salt and freshly ground black pepper
• Handful fresh basil leaves to serve

Cut squash in half and remove seeds. Carefully cut into slices. Trim outer part from fennel and cut the bulb into slices through the root so they stay in one piece. Place the vegetables on a large roasting tray, or use two if you haven’t got one big enough to take it all. Don’t overcrowd the tray. Drizzle with olive oil and scatter with chilli. Toss with fingers to coat. Season and place in a pre-heated oven, Gas 5 375F 190C for 25 minutes or until tender and caramelised. Turn over occasionally. Transfer to a serving platter. Drizzle with extra oil, season with extra pepper and scatter over torn basil to serve.

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