Pork, Roast Squash, Apple & Chestnut Salad

Serves 4

50g butter
4tbsp olive oil
1/2tsp ground cinnamon
1/2tsp ground ginger
1kg squash or pumpkin, peeled and cut into wedges
salt and pepper
2tsp caster sugar
2 apples, halved, cored and cut into wedges
100g cooked chestnuts
100g spicy pork sausage, in chunks
200g leftover cooked pork, in chunks
25g hazelnuts, toasted
150g watercress or baby spinach, or a mixture

Dressing
1 1/2tbsp balsamic vinegar
Dijon mustard
4tbsp olive oil
3tbsp hazelnut oil

Preheat the oven to 190, gas mark 5.  Melt 1/2 the butter, then add 3tbsp of the olive oil, the cinnamon and ginger.  Put the squash in a roasting tin, pour the spicy mixture over and toss to coat.  Season, then sprinkle on 1/2 the sugar.  Roast for 25 mins, until tender and slightly caramelised.
Meanwhile, make the dressing by simply whisking everything together and seasoning.
Melt the remaining butter in a large frying pan and saute the apple wedges until golden.  Add the chestnuts to heat through, then set aside.
Add the remaining oil to the pan and saute the sausage chunks until cooked and brown, then add the leftover pork and heat through.  Season to taste.  Add the warm squash and nuts, then toss everything together with the salad.  Add the dressing and serve.