Heat the oven to 180C. Chop the butternut squash into 5cm chunks and place in a baking tin. Drizzle with olive oil and sprinkle with the chilli flakes and cinammon (to taste). Cut the halloumi into eight slices, drizzle with olive oil and add to the baking tray. Roast for 25 minutes, or until the squash and cheese are browned.
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