Ingredients

The following ingredients have 4 Servings
  • 650g/1lb7oz butternut squash, peeled
  • 2 garlic cloves, thinly sliced
  • 2 dried chillies, crumbled
  • 1 cinnamon stick, broken into slices
  • leaves of 1 bunch of sage
  • 200ml/7floz olive oil
  • 5 tbsp balsamic vinegar
  • salt
  • freshly ground black pepper
  • 2½ tbsp sugar
  • 55g/2oz fresh goats' cheese, crumbled
  • 100g/3½oz loosely packed wild rocket
  • ½ lemon, quartered

Instruction

  • Preheat the oven to 160C/320F/Gas 2 and line a baking tray with baking paper.
  • Cut the squash into 2.5 cm/1in slices.
  • Halve these diagonally to give half-moon shapes. Place in a large bowl with the garlic, chilli, cinnamon and sage.
  • Add one tablespoon of the oil and two tablespoons of the vinegar, and season with salt and pepper. Toss to distribute evenly, then leave for ten minutes.
  • Spread the pumpkin in a single layer on the prepared baking tray and roast until it's soft and the edges crispy, about 30 minutes. If some is burnt just pick it out.
  • Place the sugar in a small saucepan and melt over a low heat. Continue cooking until it changes to a light gold colour.
  • Remove from the heat and gradually stir in the remaining vinegar.
  • Return to the heat and stir until smooth. Allow to cool.
  • Stir the remaining oil into the vinegar mixture to make a dressing.
  • Toss half with the pumpkin to coat well and transfer the slices to a large serving plate.
  • Toss the remaining dressing with the goats' cheese over the pumpkin and garnish with dressed rocket and the lemon wedges.