For roasted butternut squash with honey & ginger, peel, deseed and chop 1 large butternut squash into bite-sized pieces. Put the squash chunks in the base of a tagine or ovenproof dish, drizzle over 2 tablespoons olive oil and toss in 1 tablespoon peeled and finely chopped fresh root ginger. Place the tagine in the oven as above and roast the squash for about 30 minutes until tender. Drizzle over 1 tablespoon runny honey, stir to coat well and return the tagine to the oven for a further 10 minutes. Season to taste with salt and pepper and serve as a side dish to grilled and roasted meats or with couscous.