Preheat the oven to 200°C fan/220°C/gas 7. Arrange the squash and onions in a single layer in a roasting tin or large lasagne dish, the onions cut side up. Mix everything well with the olive oil, then scatter over the salt and black pepper.

Top each halved onion with half a clove of garlic, a basil leaf and a sprig of thyme and scatter the remaining thyme over the squash. Transfer to the oven and roast for 40 minutes.

Remove the dish from the oven and roughly break the goat’s cheese over the onions and squash in large chunks, making sure each onion gets a piece of cheese over it. Scatter over the walnuts, then return to the oven for a further 10 minutes, until the onions are soft through when pierced with a fork.

Meanwhile, mix the chopped basil, olive oil, sea salt and lemon juice together. Once the onions are ready, pour over the dressing, and serve hot.

Note: If your onions are large, give them 50 minutes in the oven before topping with the goat’s cheese.