A lovely, comforting winter dish this, the sweet, caramelly cranberries working beautifully with the creamy goat’s cheese and the warm, veggie flavour of the squash

Half a small butternut squash, deseeded and cut into 75mm slices

100g fresh cranberries

4 tbsp olive oil

1 tbsp runny honey

1 250g bag baby spinach

130g firm goats cheese log (we use Kidderton Ash), in fine slices

50g pecans (walnuts also work)

• Preheat the oven to 200C. Mix the squash slices with half of the olive oil, and put on a baking tray. Using another baking tray, mix the cranberries with the remaining olive oil and honey. Season both with salt and pepper, and bake for 15 minutes or until both are slightly caramelised. The squash may need a little longer

• Meanwhile dry fry the pecans until they are lightly toasted. Remove from the heat and roughly chop

• Put the spinach in a serving bowl. Arrange the squash on top, followed by the goats cheese. Sprinkle with nuts and cranberries, and drizzle over the juices from the cranberries. Check seasoning and serve