Preheat oven to 225C. Cut butternut squash into large chunks and drizzle with olive oil. Sprinkle with salt and pepper and fresh thyme. Roast for 15 minutes.

Prepare figs. Cut in half. After roasting butternut squash for 15 minutes, take out and add figs to tray. Place figs face side up- drizzle with olive oil and honey.

Put back into oven and roast for another 15 minutes. The squash will be soft and turning slightly brown around edges and figs will be soft juicy when ready!

Place rocket on plate and put squash and figs on top. Sprinkle with pomegranate seeds and feta. Drizzle with balsamic vinegar and serve.