- Preheat the oven to 200°C.
- Put the butternut in a roasting tin, trickle over the oil and toss to coat, then roast them for about 25 minutes, until softened and starting to caramelise slightly around the edges.
- To make the dressing, whisk together the olive oil and balsamic vinegar. Arrange the butternut on a serving plate with the rocket, then sprinkle the chives and crumble the feta over the top. Pour over the dressing and serve.