Instructions: Preheat oven to 400 degrees. Wash squash, then cut it in half with a large, sharp knife (cut thin slice off one side and roll the squash on to the cut edge to make this safer and easier). With a large spoon, remove seeds from squash

(try roasting these with a little touch of oil and some sea salt and have them with drinks, like peanuts). Cut squash lengthwise into quarters and then cut quarters in half - you should have approximately 1 inch thick, boat-shaped wedges of squash. Put them in a bowl.

Put all dried herbs and spices in a mortar and pestle and pound them up with the salt and pepper to make a fine powder. Once youve done this, add garlic clove and pound it into spices. Scrape out contents into the bowl and add oil.

Toss squash thoroughly in herb and spice mixture, making sure all pieces are well coated.

Place squash pieces in a line, skin side down, on baking tray. Roast 30 minutes, or until tender. The spicy flavor will cook into the squash, and it will crisp slightly. Use as a side dish to any type of roast.

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