Preheat the oven to 180'C.
Peel and dice the butternut squash and then place in a roasting tray with olive oil and the fennel and cumin seeds. Transfer to the oven and cook for 15 to 20 minutes until golden and tender.
If necessary, peel the chorizo and then cut the meat into small dice. Place in a cold frying pan and add olive oil. Turn up the heat and cook until the chorizo becomes crispy.
Top and tail the green beans and then blanch in boiling water for 2 to 3 minutes. Remove from the pan and leave to stand.
Zest and juice the lemon. Finely shred the radiccio. Toast the pine nuts until golden.
Mix all the ingredients together, ensuring you add the oil from cooking the chorizo and the lemon zest and juice as the dressing. Season to taste and serve in a big bowl.
«Use different types of squash depending on the season, such as summer squash or pattie pans.»