Butternut squash & goats' cheese salad

Step 1/5

• oven

Preheat the oven to 220 degrees.

Step 2/5

• 1 butternut squash
• 1 tbsp olive oil
• 1 pinch chili flakes

• oven
• baking tray

Halve, desired and cut the butternut squash into 1cm slices. Toss with 1 tbl spoon of olive oil, spread out on a large baking tray, sprinkle with chilli flakes, season and roast for 25-30min turning halfway until golden in places.

Step 3/5

• 40 g pecans

• oven

Put the pecans on a separate baking tray and add to the oven for the final 5 minutes of roasting.

Step 4/5

• 2 tbsp extra-virgin olive oil
• ½ lemon

For the dressing, whisk together the extra virgin olive oil, lemon zest and juice.