Hasselback Butternut Squash

Preheat the oven to 200°C and spray a baking tray with low-calorie cooking spray.

Place two wooden spoons either side of one half of the squash. Slice into the squash using a sharp knife, stopping the blade at the wooden spoon handles, rather than slicing all the way through. Slice at ½ cm intervals and place onto the baking tray. Repeat with the other half of squash.

In a small bowl combine the onion powder, garlic granules, mixed herbs, chilli powder, salt and pepper. Spray the squash halves with low-calorie cooking spray and coat the butternut squash in the spice mix. You might find it easier to use your hands to rub the spices into the surface of the squash.

Place the tray into the oven for 45 minutes. Remove and sprinkle over the sliced onion and return the tray to the oven for a further 15 minutes. The butternut squash should be soft and the onions should be beginning to go crispy.

Spread out the rocket onto a serving plate. Place the cooked butternut squash on-top of the rocket. Sprinkle over the chopped pecans and cherries and crumble over the cheese.

In a small bowl mix the balsamic vinegar and maple syrup together and drizzle over the butternut squash and rocket. Serve.