Roasted squash with walnut, Devon Blue cheese and pear salad, pickled red onions

Method

1. In a small pan, bring the red wine vinegar and caster sugar to the boil, pour over the sliced red onions and leave to one side to cool.
2. Heat the oven to 180°C. Put the cubed squash into a large roasting dish with a little oil and seasoning. Roast for 20–25 minutes until soft and starting to brown, then leave to cool.
3. In a serving bowl, tear the gem lettuce, add the roasted squash, pickled red onions and toasted walnuts, then sprinkle the cheese over the top, and finish with some shaved pear slices and a drizzle of the dressing.