Ingredients

• 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

Directions

• 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.