650g/1lb7oz butternut squash, peeled
2 garlic cloves, thinly sliced
Β½ lemon, quartered
100g/3Β½oz loosely packed wild rocket
leaves of 1 bunch of sage
5 tbsp balsamic vinegar
freshly ground black pepper
1 cinnamon stick, broken into slices
200ml/7floz olive oil
salt
2Β½ tbsp sugar
55g/2oz fresh goats' cheese, crumbled