Method

Preheat the oven to 180ºC

Slice the acorn squash down the naturally formed lines of the squash (if you don't have an acorn squash, simply chop into 3cm thick slices)

Drizzle the squash in the olive oil in a roasting tray and top with the dried herbs, give a good mix around and season with a generous pinch of salt

Roast for around 25 -30 minutes, turning after around 15 minutes 

For the last 5 minutes add the pine nuts to roast

Enjoy on top of a pizza, in a seasonal salad or simply on their own with my delicious harissa dressing