Speedy weeknight suppers: chicken and butternut squash salad Bag of spinach leaves Small bunch chives, chopped into 2cm lengths 25g walnuts 3 tbsp olive oil 1 tbsp red wine vinegar 1 tsp Dijon mustard ½ clove garlic, crushed ½ tsp honey Salt and pepper Preheat the oven to 200C. Peel and chop the butternut squash into 2cm chunks, discarding the seeds. Toss in a little olive oil, salt and pepper and roast for 30 minutes until tender. Spread the walnuts on a baking tray and roast in the oven for about 8 minutes until just turning golden. If using raw chicken then rub a little oil, salt and pepper into each breast. Heat a char-grill pan until smoking and cook for 4 minutes on each side. Whisk together the vinegar, mustard, honey, olive oil and garlic and season with salt and pepper. Shred the cooked chicken and place in a large serving bowl with all of the other ingredients. When the butternut squash is cooked, add to the bowl while still warm, drizzle over the dressing, toss everything together really well and pile onto some plates. Delicious with some warm crusty bread and crumbled goat's cheese. Try to reserve the seeds from the squash, roast with the walnuts and add into the mix at the end.