Roast butternut squash, chicory and goat’s cheese salad – Aspall

Ingredients

• 1 small butternut squash, peeled, halved, the seeds scooped out then sliced
• 3 cloves of garlic
• leaves from a sprig of rosemary, finely chopped
• 80g of walnuts
• 2x bulbs of red chicory, separated into leaves
• 120g of goat’s cheese
• 2 tablespoons of chopped chives
• 3 tablespoons of apple cyder vinegar with honey
• extra virgin olive oil for drizzling
• Cold pressed rapeseed oil for roasting
• sea salt and freshly ground black pepper for seasoning