Cumin roast squash and chicken salad

Butternut squash is one of those vegetables that gets better the longer it sits in a hot oven. The edges caramelise and the flesh goes soft and sweet, which is exactly what you want against peppery rocket and a cool, tangy dressing. Most of the work here is hands-off roasting, so you can get on with the rest of your day while the tin does its thing.

A quick note on the chickpeas: rinse them well and pat them dry before they go in the tin. Any surface water steams them instead of letting them crisp, and crisp is the whole point. They will firm up as they cool, so don't panic if they feel a little hard straight out of the oven. The pumpkin seeds go in late for the same reason; they toast in about five minutes and burn quickly after that.

The squash is the star of the show, but it has a lot of company in this dish. Butternut is a winter squash, and it keeps for weeks in a cool, dry spot, which makes it one of the most useful things to have in the cupboard when you are planning meals. Once cooked, it also keeps well in the fridge for a few days, so roast a double batch and you have the start of another meal waiting.

For leftovers, store the dressing and the salad separately. The yoghurt and tahini mix will hold in a sealed jar for a day or two and tastes even better after the flavours have had time to meet. Leftover chicken, squash and chickpeas can go into a wrap with a spoon of the dressing, or be warmed through with a handful of spinach for a quick grain bowl.

If you want something to serve alongside, a slice of wholemeal flatbread or a spoonful of plain couscous soaks up the dressing nicely. This salad is also happy next to a simple bowl of soup on a chilly day. For a different take on the same flavours, try Roasted Butternut Squash and Chicken Curry when you fancy something warm and saucy, or Herby Roast Chicken with Lemon and Vegetables for a full tray-bake dinner.

Mint is the ingredient that makes people stop and ask what is in the dressing. It is worth buying a bunch even if you only use a tablespoon, because it keeps better in a glass of water in the fridge than it does in the packet.