Preheat your oven to 220°C. Halve the butternut squash lengthways and scrape out the seeds with a spoon. Cut into 1cm thick slices, then chop into 1cm cubes (no need to peel). Halve, peel and thinly slice the red onion into half moons.

Put the butternut on a baking tray and drizzle over some oil. Season with a pinch of salt and a grind of pepper. Sprinkle over the cumin and toss to coat. Pop on the top shelf of your oven. Roast until soft, 25-30 mins.

Pour a drizzle of oil in a frying pan on medium-high heat. Season the chicken with a pinch of salt and a grind of pepper. Lay in the pan, skin-side down. Fry until the skin is browned, 3-4 mins. Then turn and cook on the flesh side, 1-2 mins. Transfer to the baking tray with the butternut squash, skin-side up. Roast for 20 mins. Important:The chicken is cooked when it is no longer pink in the middle.

Put your now empty frying pan back on medium heat and add the onion. Cook until softened, 6-8 mins. Then add the balsamic vinegar. Stir together and cover with a lid or a plate. Cook until caramelised, 6-8 mins.

Cut the cherry tomatoes in half through the equator and pop them in a mixing bowl. Finely chop the parsley (stalks and all) and add to the bowl. Drain the mozzarella cheese and tear into small pieces. Add to the bowl, along with a good glug of olive oil, a pinch of salt and a grind of pepper. Mix everything together.

Once the chicken is cooked, remove it from the oven and leave to rest on a chopping board for a couple of mins. When your butternut and onions are ready, add them to the bowl with the jumble and gently combine. Cut the chicken into 1cm thick slices. Serve a good spoonful of jumble on a plate and top with your sliced chicken. Devour!