Preheat oven to 200C (400F).

Chop butternut squash (pumpkin) in half, crosswise. Then chop each half into 6-8 wedges.

Place wedges on a baking tray. Drizzle generously with oil and sprinkle over spices, if using. Scatter liberally with sea salt flakes.

Bake for 30 – 45 minutes or until wedges are deeply browned on the edges and tender in the middle.