Butternut Squash and Rosemary Soup
Halve the squash and, using a spoon, scoop out the seeds and fibrous flesh. Cut the squash into smaller Chunks and place in a roasting tin. Sprinkle over the rosemary and season with salt and pepper. Roast in a preheated oven, 200 C (400 F), Gas mark 6, for 45 minutes.