Instructions: Preheat the oven to 220C/425F/gas7. Cut the squash into 2.5cm slices. Place them in a roasting tin and season lightly. Drizzle with olive oil, then roast for 45 minutes. Leave to cool, cut flesh from the skin and mash roughly.

Beat the cream cheese with the garlic and chilli until smooth. Add the squash, mix together, then add the nuts and season well. Turn into a serving dish and chill for 30 minutes.

Serve piled on hot toasts with a garnish of rocket leaves.

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