Cut each butternut squash in half lengthways and scoop out and discard the seeds. Score a criss-cross pattern across the flesh of the squash and place cut side up, in a large roasting tin. Drizzle over the olive oil, dot with the butter and season. Cook on the top shelf of the oven for 40 minutes until tender.

Meanwhile, place the mushrooms in an ovenproof dish with the garlic, lemon juice, olive oil and plenty of seasoning. Cook on the shelf below the butternut squash for the last 15 minutes of cooking.

Arrange the butternut squash on serving plates and spoon the mushrooms into the cavity. Serve with the Chestnut and Bay Leaf Gravy, broccoli and roasted baby potatoes, tossed with rock salt.