2 onion squash, approximately 1 kg (2.1/4 lb) in weight, peeled and cut into 2 cm (3/4 in) wedges
150 ml (5 fl oz) olive oil
1 small dried red chilli, crumbled
Maldon salt and freshly ground black pepper
For six
Preheat the oven to 240°C/400°F/Gas 6.
Cut the squash in half and then each half into eighths, 2–3 cm (1.1/4–3.1/4 in) wide at the centre. Use a dessert spoon and scrape away the seeds and coarse fibre.
Place the pieces in an oiled baking dish, season and drizzle with oil, roast for 30 minutes.