ROAST SQUASH AND PUMPKIN

Yields4 Servings
 1 butternut squash
 1 medium pumpkin
 110 g butter
 15 g fresh thyme
 15 g fresh rosemary
 Salt and freshly ground black pepper
1

Peel then cut the squash and pumpkin into large chunks and remove the seeds; place in a roasting tin and cook as you would roast potatoes, adding the butter, thyme, rosemary and seasoning.