Instructions

1. Preheat the oven to 200C/400 F
2. Slice the squash into 1/2 slices and peel and take out any seeds. Lay them in a single layer on a baking sheet lined with parchment.
3. To prepare the pesto put the sage leaves, garlic, pine nuts, salt and olive oil in a mini blender. Process until smooth.
4. Using your hands, coat the squash slices and then sprinkle with a bit more salt.
5. Roast until tender, about 1/2 hour.