Peel and dice the butternut squash. Toss in a bowl with the other ingredients.

Spread the seasoned squash on a shallow oven tray. Put in the oven on high. I did mine alongside roast pork when I turned the heat up to make the skin into crackling.

Turn with a spatula mid roast to ensure it doesn't stick to the tray. Cook it until fairly dark and the caramel flavour really develops.