Pre-heat the oven to 175°C.

Put the whole squashes on a baking tray. Using a skewer or thin sharp knife, pierce the squash in several places – this will prevent pressure building up inside the squash and it exploding (!).

Rub each squash in olive oil and sprinkle with salt.

Bake in the oven for 60 minutes, until the skewer goes right through the squash and it is tender.

Remove the squash from the oven and set to one side.

Roughly tear the sage into pieces. Heat the oil in a small saucepan, when it is nice and hot, drop the sage leaves into the oil and allow them to fry for 3 or 4 minutes until crisp. Lift them out with a slotted spoon and drain on kitchen towel.

Cut each squash in half and scoop out the seeds. Drizzle with the leftover oil from frying the sage, then scatter with the crispy sage leaves.