Here I've taken a butternut squash, peeled, halved, scooped out the seeds, and finely sliced 2/3 through (you may use the old '80s trick with a wooden spoon along the edge).

Add good olive oil on top along with lemon juice and zest, a bit of chili, garlic, and rosemary, and bake for about 30 minutes at 225 degrees Celsius (437 degrees Fahrenheit) in a preheated oven. Preferably along with any other vegetables you have in the fridge.

Top with good tzatziki and optionally some roasted nuts.