I leave the skin on the butternut squash, because I like it but you can remove it if you prefer.
4 chicken thighs
1 small butternut squash weighing about 900 g / 2 lbs
1 ½ tbsp oil
150 g / 5 oz fresh spinach
200 g / 7 oz feta cheese
6 tbsp olive oil
2 tbsp white wine vinegar
1 teaspoon honey
1 teaspoon dijon mustard
salt and pepper
100 g / 3½ oz walnuts
2 tbsp honey
¼ tsp turmeric
¼ tsp dried chilli flakes
Preheat the oven to 200 C / 180 C fan / 395 F / Gas mark 6.
Turn the thighs onto the side with less skin on. With a sharp knife remove any excess skin. Turn the thighs, so the skin is side up and cut two deep slits through the skin and meat, almost to the bone.
Put the chicken in a roasting dish so that there is a good amount of space around each thigh. Drizzle over ½ tbsp of oil and sprinkle with salt. Put in the oven. The chicken will take about 55 minutes to cook, the skin needs to be crispy.
Top and tail the butternut squash and scope the seeds out and discard. Chop up into 2½ cm / 1” cubes. Put into a baking dish, drizzle over 1 tbsp of oil and mix to coat the squash in oil, put in the oven. The squash will take about 45 minutes to cook, the squash should be lightly brown in places when it is finished.
Put all the dressing ingredients in a small jug and mix well to combine.
Mix the honey, turmeric and chilli flakes together in a small bowl or mug.
In a non stick frying pan, dry roast the walnuts until they are lightly toasted, about 6 minutes. Pour over the honey mixture and remove from the heat, mix well until all the nuts are coated with the honey. The residue heat will cook the spices.
A few minutes before the chicken and squash are ready, divide the spinach between four plates. Roughly chop up the feta and add to the spinach.
When the chicken is ready, using a fork and sharp knife remove the thigh bone and chop the chicken up roughly. Distribute the chicken and butternut squash between the four plates. Top with the dressing and mix well so that all the salad is coated with the dressing.