Instructions

1. Preheat the oven to 200°C. Peel the squash, remove the seeds, then and cut into bite sized cubes.
2. Heat 2 Tbsp oil in a pan and fry the squash for a couple of minutes.
3. Transfer them to a roasting dish, season to taste, then cook in the oven, turning occasionally, about 20 minutes or until the squash is tender.
4. Meanwhile, dry-fry the pine nuts and set aside.
5. Prepare the sauce: thinly slice the garlic and onion then fry them gently in the remaining oil until soft. Add the honey, vinegar and chilli. Simmer for about 5 minutes until thick and syrupy.
6. When the squash is tender, transfer to a large bowl and pour over the hot sauce, then sprinkle with chopped mint leaves.
7. Scatter one handful of rocket leaves on each plate, spoon some squash on top then sprinkle with pine nuts. Serve immediately.