Roasted Butternut Squash and Chorizo with Blue Cheese and Brown Sugar Dressing

Preparation

1. Put butternut squash and onion into a medium heat frying pan with the olive oil and strip 4 stalks of thyme of their leaves, to cook with the squash.
2. Fry, tossing gently every few minutes until sides of squash cubs are browned, and the squash is tender, and the onion is translucent.
3. While the squash is cooking, combine all dressing all ingredients in a small saucepan and heat gently until sugar is melted, about 2 minutes.
4. Once cooked, remove the squash, onion, and chorizo to a bowl and scatter over the pecans. Crumble over the blue cheese and toss everything together gently.
5. When serving (make sure it’s warm!), place a strip of camembert on top of serving to melt as a garnish with additional stalks of fresh thyme, and sprinkle chilli flakes to taste.