Squash, nuts and vegetables
Spread the squash and onion on a baking tray lined with baking paper, season, top with the nuts and butter.
Rinse the chicken (inside and out) in cold water, pat dry. Whisk together the oil and mustard, season. Coat the chicken with the mixture.
Place the chicken on top of the vegetables and roast in the oven.
Roast for approx. 45 mins. in the lower half of an oven preheated to 200°C. Cover the chicken with foil, cook for a further 15 mins. Carve the chicken, serve with the squash and vegetables.