Put the cubes of squash in a roasting tin, drizzle with oil and roast or about 25 minutes, until softened and starting to
Toast the seeds in a frying pan over a medium heat.
To make the dressing, whisk together the olive oil and balsamic vinegar.
Arrange the roasted squash on a serving plate with the rocket, then sprinkle the seeds and crumble the feta over the top. Pour over the dressing and serve immediately.
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