Preheat the oven to 180°C/356°F conventional. Line one large and one small sheet pan with parchment paper and set aside.

Tip the butternut squash cubes onto the large sheet pan and top with olive oil, salt and garlic powder. Toss to coat and spread out into an even layer. Place the tray into the oven and roast for 1 hour. Set aside to cool.

Add the honey, dried rosemary and salt to a small saucepan and bring to a medium-low heat. Stir to combine and then gently warm the honey mixture until it is thin and runny. Once the honey starts to bubble vigorously, turn off the heat.

Add in the pecans and pepitas, stirring to coat all of the nuts and seeds in honey. Pour the candied pecan and pepitas mixture out onto the small, lined sheet pan. Spread out across the base of the tray into a single layer, you will need to work quickly here as the honey hardens quickly. Place into the oven to bake for 5-7 minutes, keeping an eye on them so that they don’t burn.

After 5-7 minutes, remove from the oven and allow to cool completely.

Add the orange juice, white wine vinegar, Dijon mustard, maple syrup and salt to a small bowl and whisk to combine. Slowly begin pouring in the olive oil while whisking. Continue whisking until well combined and the dressing is smooth.