Sensational colours and flavours - even better if you have a little toasted pumpkin seed oil to drizzle around it.

Ingredients 1 medium butternut squash, peeled & cut into 2cm dice 200g young spinach 6 rashers streaky bacon, cut into 2cm pieces 1/2 red chilli, deseeded & finely chopped 1 clove garlic, crushed to pulp 2 tbsp olive oil salt, pepper

Method

1 Pre heat the oven to 200°C
Toss the squash dice in olive oil, season with salt and pepper and roast for 15 minutes until golden and tender.

2 Blanch spinach in boiling water for 30 seconds, drain and squeeze out water. Drizzle a few drops of olive oil into a skillet and fry off the bacon pieces until colouring, add chilli, squeezed spinach and crushed garlic, and cook a further minute whilst tossing all together.

3 Add bacon and spinach mixture to the roasted squash and serve warm as a starter or to accompany pork chops or lemon chicken.