The first thing you'll want to do is to wash and then chop the butternut squash. Be careful because they can be very tricky to cut so I like to use a sharp knife and cut of the top and bottom so that it can rest flat on my counter top and then carefully slice down the middle.

At this point use a spoon to scoop out the pulpy flesh and seeds. ( these can be kept aside to roast separately, the same way you would pumpkin seeds!)

At this point I'd preheat the oven to 180 degrees

Then chop the 2 pieces in half again so that I have four portioned slices but you can keep it in half if you'd prefer.

Before adding any seasonings I like to lightly rub my coconut oil over the pieces. I literally get the amount in my hands and rub them together till it melts lightly and then just rub over the pieces till lightly coated. Alternatively just brush some olive oil over them. ( I had a little extra olive oil left over from a previous recipe when creating this so I just used that)

In terms of seasonings, it's really up to your personal preferences. I tend to do mine by eye and simply sprinkle a mix of garlic powder, onion power, smoked paprika, general purpose seasoning and a dash of cayenne.

place on a lined baking sheet and pop into the oven for between 40-50 minutes. To test if they are ready simply stab with a knife. Cooking times can vary so you may need an extra ten minutes even sometimes.