Heat the oven to 375F/190C. Using a large chef's knife, cut
the squash in half lengthwise and scoop out seeds with a spoon.
Set each half cut side down on a hopping board and cut them
crosswise in 3/8-inch slices.
Brush a heavy baking sheet generously with butter and oil.
Line up the squash slices on the baking sheet and brush them
also. Sprinkle with sugar, salt and pepper and tuck herbs
around the slices.
Cover with foil and bake in the oven 3 minutes. Remove foil
and continue baking until undersides are brown, about 15 minutes,
then turn the slices.
Bake 5-15 minutes more until the squash is very tender, brown
and crispy around the edges, 50-60 minutes total. Don't hesitate
to brush with more butter and oil during cooking if it looks
dry. For serving, transfer to a platter or individual plates.
Recipe from Anne Willan