Roasted Butternut Squash, Asparagus and soft goats cheese salad

In London its autumn already! And in this kind of weather, there cant be any namby pamby, airy fairy food. Yes, this is a "salad", but it is not of the family that consists mostly of leaf (there are a few mind). 

Ingredients
1 Butternut squash, peeled & cut into inch-ish chunks
6 asparagus stems per person, trimmed
1 red onion, peeled & cut into quarters
Soft goats cheese, 40g (ish) per person
Rocket leaves
Parmesan, (only a smidge) finely grated
Olive oil, about 2 tablespoons
Salt & pepper
Method
Roast the Butternut squash & onion on a large baking sheet in a preheated oven (at 200oC) for around 30 mins (timing will depend on the age of the squash and the size of your chunks), sprinkled with olive oil and a little salt. 
When the 30 mins is up, add the asparagus and return to the oven for a further 10 minutes.
Remove the tray from the oven. 
Top rocket leaves with the squash, onion and asparagus. Sprinkle with Parmesan, crumble over the goats cheese and generously grind over the black pepper. Munch. 


10 mins prep time. 40 - 60 mins cooking time. Feeds 2 or 3 (you'll probably need more than 1 squash if your feeding more)