Spicy squash salad recipe
 This substantial salad with roasted spicy squash can be served with Paul Hollywood’s rich savoury brioche couronne. 2.4kg/5lb 3oz butternut squash or pumpkin, peeled, seeds removed, chopped into 2cm/1in cubes2-3 large red chillies, seeds removed, sliced1½ tsp ground cumin1½ tsp dried chilli flakes80ml/3fl oz good olive oil150g/5½oz pak choi leaves, roughly chopped150g/5½oz baby spinach leaveslarge handful pitted black olives300g/10oz goats’ cheese, crumbled (optional)salt and freshly ground black pepper 2.4kg/5lb 3oz butternut squash or pumpkin, peeled, seeds removed, chopped into 2cm/1in cubes 2-3 large red chillies, seeds removed, sliced 1½ tsp ground cumin 1½ tsp dried chilli flakes 80ml/3fl oz good olive oil 150g/5½oz pak choi leaves, roughly chopped 150g/5½oz baby spinach leaves large handful pitted black olives 300g/10oz goats’ cheese, crumbled (optional) salt and freshly ground black pepper 3 tbsp red wine vinegar130ml/4fl oz olive oil5 spring onions, trimmed and chopped at an anglesalt and freshly ground black pepper 3 tbsp red wine vinegar 130ml/4fl oz olive oil 5 spring onions, trimmed and chopped at an angle salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6. In a roasting tray, toss together the squash, fresh chillies, cumin, chilli flakes, salt and pepper and all but one tablespoon of the oil. Roast for 30 minutes, turning halfway through, until the squash has caramelised. Leave to cool slightly.Heat the remaining tablespoon of oil in a frying pan and lightly wilt the pak choi for a minute or so, then put it in a serving dish to cool slightly. To make the dressing, whisk the vinegar and oil together in a bowl, then add the spring onions and season with salt and pepper.Scatter the squash, baby spinach and olives over the pak choi, mix, then scatter over the goats’ cheese (if using) and drizzle the dressing on top. Preheat the oven to 200C/180C Fan/Gas 6. In a roasting tray, toss together the squash, fresh chillies, cumin, chilli flakes, salt and pepper and all but one tablespoon of the oil. Roast for 30 minutes, turning halfway through, until the squash has caramelised. Leave to cool slightly. Preheat the oven to 200C/180C Fan/Gas 6. In a roasting tray, toss together the squash, fresh chillies, cumin, chilli flakes, salt and pepper and all but one tablespoon of the oil. Roast for 30 minutes, turning halfway through, until the squash has caramelised. Leave to cool slightly. Heat the remaining tablespoon of oil in a frying pan and lightly wilt the pak choi for a minute or so, then put it in a serving dish to cool slightly. Heat the remaining tablespoon of oil in a frying pan and lightly wilt the pak choi for a minute or so, then put it in a serving dish to cool slightly. To make the dressing, whisk the vinegar and oil together in a bowl, then add the spring onions and season with salt and pepper. To make the dressing, whisk the vinegar and oil together in a bowl, then add the spring onions and season with salt and pepper. Scatter the squash, baby spinach and olives over the pak choi, mix, then scatter over the goats’ cheese (if using) and drizzle the dressing on top. Scatter the squash, baby spinach and olives over the pak choi, mix, then scatter over the goats’ cheese (if using) and drizzle the dressing on top.