Carefully use a skewer to pierce holes in the squash. This is important to stop pressure building up inside and potentially going pop!

Bake in the centre of the oven at 190 C for about 2 hours until tender. Remove from the oven and allow to cool completely.

Using a large sharp knife, slice off several large rounds from the skinny end of the squash. Season the rounds with salt and pepper, then cover with cornflour on both sides.

Heat a frying pan, add your rosemary to the pan and fry the steaks in each side over a relatively high heat. You want them brown and crispy but not burnt!