Preheat your oven to 220°C/200°C fan/gas mark 7.
Place the diced butternut squash onto a large baking tray. Drizzle with oil, season with salt and pepper, then use your hands to coat the squash in the oil and seasoning. Spread out in a single layer.
When the oven is hot, roast on the top shelf until tender and golden, 25-30 mins.

Meanwhile, halve, peel and thinly slice the red onion.
Halve the pepper and discard the core and seeds. Slice into thin strips.
Heat a drizzle of oil in a large frying pan on medium-low heat. When hot, add the onion and pepper to the pan.
Gently cook, stirring occasionally, until the peppers and onion are soft, 15-20 mins.

While the veg softens, tear the ciabatta into small, bite-size pieces. Put the ciabatta onto another baking tray. Drizzle with oil and a pinch of salt, then toss to coat.
Halve the tomatoes. When the squash has been cooking for about 15 mins, add the tomatoes to the squash tray with another drizzle of oil if needed. Gently toss together and pop back onto the top shelf.
Slide the ciabatta tray onto the middle shelf and bake everything for the remaining time, 10-15 mins.

Meanwhile, peel and grate the garlic (or use a garlic press). Zest and halve the lemon. Roughly chop the parsley (stalks and all).
In a large bowl, make your dressing by combining the olive oil for the dressing (see ingredients for amount), parsley, lemon zest and half the lemon juice. Season with salt, pepper and a pinch of sugar (if you have any). Mix well, then set aside

When the peppers are soft, stir in the garlic and cook for 1 min more. Remove from the heat and add to the bowl of dressing.
When ready, remove the veg and croutons from the oven, add to the dressing bowl and gently mix.
Let it sit for a couple of mins (the ciabatta will absorb the flavours).

Add the rocket to the bowl with the roasted veg and croutons.
Carefully stir through, then share the panzanella salad between your serving bowls and crumble the Greek style salad cheese over the top to finish. Enjoy!