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Learn how to roast butternut squash with this quick video. From conquering the chopping, to achieving caramelised squares of perfectly cooked squash, our guide teaches you everything you need to know in just 1 minute.

Preheat the oven to 200C/180C Fan/Gas 6. Trim the stem and bottom of the butternut squash using a sharp knife. Chop the squash in half across its middle, where the long neck meets the thicker end.

Using a vegetable peeler, peel off all of the hard skin from both halves.

Cut both parts in half lengthways. Use a spoon to scoop out the seeds and the stringy pulp.

Place a section of deseeded squash, cut-side down on the chopping board and slice lengthways into approximately 2.5cm/1inch slices. Then slice lengthways in the opposite direction until you have small to medium-sized chunks. Bear in mind the smaller the pieces, the faster it will cook. Repeat until all sections are diced evenly.

Put the squash into a roasting pan and drizzle with olive oil. Use a spoon to coat all of the pieces in the oil, turning each one to coat on all sides. Season lightly with salt and pepper.

Roast for 30–45 minutes, stirring in the pan every 10–15 minutes to cook more evenly, or until the squash is slightly browned on the outside and tender inside.

Serve in salads, as a side, or add to soup recipes, pasta dishes, risottos, bakes, curries and more.