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Caponata of Butternut Squash with Goats Cheese

From Ben O'Donoghue, Sky Taste

500g butternut squash
2 cloves of garlic sliced thinly
2 dried chillies
1 cinnamon stick
1 bunch sage picked
100ml balsamic vinegar
50g sugar
100g fresh goat’s cheese
1 bunches of Capri or wild rocket
1/2 bunch of mint

1. Peel and slice the squash into fine slices and place in a large bowl with the sliced garlic, picked sage, crumpled dry chilli and the cinnamon stick broken into slithers.

2. Toss with a little olive oil and balsamic vinegar and salt and pepper so the seasonings are distributed evenly.

3. Then lay out thinly on a roasting tray lined with baking paper to prevent it sticking and roast at 160c until the squash is soft and the edges are crispy - if some of the squash is burnt don’t worry just pick it out.

4. While this is in the oven, place the sugar into a small pot and make a light caramel so that it is just turning golden brown, then add the rest of the balsamic vinegar to create a sweet and sharpish liquid.

5. Allow this to cool and then add some olive oil to make a dressing. When the squash is removed drizzle this dressing evenly over the squash.

6. Transfer to serving plates - it should be enough for four-starter plate or one large plate for the centre of the table. Crumble the fresh goat’s cheese over the top of the Caponata, then garnish with the rocket tossed with the remaining dressing and a squeeze of lemon.