Method

1. 1

   Heat the oven to 220C, 200C fan, gas mark 7.

2. 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. 3

   Arrange on a baking tray and roast for 30 minutes, turning the squash half way.

4. 4

   Make the dressing, mix honey with the balsamic vinegar, crushed garlic and olive oil.

5. 5

   Meanwhile cook the rice as instructed on the pack. Drain and toss with the onion, parsley and dried cranberries.

6. 6

   Arrange the rice mixture on a serving platter then top with the squash, cheese and pomegranate seeds. Drizzle over the dressing.