okay so this month from talking about good old meep and when I was growing up this was a lantern none of your fancy ass pumpkin this was about four lanthum and really that both prepare real I've seen a few chefs shape a little bit softer fingers trying to cubbies and it's tough for anyone cook as well so want to do this month to show you a really simple way to katana and bring out that lovely Ashley pear flavor and so you get to really sort of eat more of this because it's actually really good for your stops your aging and help some nasty diseases so meep what with it is awesome okay so really simply all you want to do is just season you need no peeling nothing like that just straight bull was to see so a little bit of olive oil good too - so just all right okay so once you're happy really simple straight into your oven Street on the shell it's gonna take about two and a half hours maybe just put in an hour before you put your roast them and that's straight on the shelf okay so it's been in the oven for about two and a half hours and nice and caramelized and all we really gonna do now is just basically cut it in half and you'll get that really lovely Ashley Pearce smell and what I want to do is just do a really simple dish and just just scoop out some of the pulp they serve of some blue cheese fresh pear and here's an us really simple salad it just brings out the best and a good old meat you you