![a plate of food with noodles and vegetables on a table](https://cdn.sanity.io/images/yg2dvvx6/production/d89025d096649ba2ca164c75091c9b6423a4d61c-4849x7274.jpg?fm=jpg&fit=min&h=960&w=960&dpr=1&q=80)
![a close up of a plate of honey roast squash salad on a table .](https://cdn.sanity.io/images/yg2dvvx6/production/ba2664c3b50003db3bdda201c99445a279639ab0-1920x1080.jpg?fm=jpg&fit=min&h=960&w=960&dpr=1&q=80)
Autumn comfort
Honey roast squash salad
![a bottle of rowse runny honey](https://cdn.sanity.io/images/yg2dvvx6/production/b3ed5c72a652e6021ddba08d27543e813821957e-2500x2500.png?fm=png&fit=min&h=960&w=960&dpr=1&q=80)
Method
- 1
Heat the oven to 220C, 200C fan, gas mark 7.
- 2
Halve the squash length-ways, scoop out the seeds, then slice into 2cm thick slices. Toss with the oil, honey and chilli flakes.
- 3
Arrange on a baking tray and roast for 30 minutes, turning the squash half way.
- 4
Make the dressing, mix honey with the balsamic vinegar, crushed garlic and olive oil.
- 5
Meanwhile cook the rice as instructed on the pack. Drain and toss with the onion, parsley and dried cranberries.
- 6
Arrange the rice mixture on a serving platter then top with the squash, cheese and pomegranate seeds. Drizzle over the dressing.