Heat oven to 200C/180C fan/gas 6. Slice the squash into 3cm pieces.
Place on a large, greased baking tray and drizzle with 1 tbsp of the oil. Season well and roast for 25 mins or until golden.
While the squash is roasting, make the vinaigrette. Add the garlic oil, vinegar and maple syrup.
Return to the heat for 1 min, whisking until the vinaigrette becomes syrupy, then set aside.
To serve, arrange the rocket and mozzarella on 4 plates. Add mint to the vinaigrette.
Divide the squash between the plates and drizzle with the vinaigrette.
Recipe from Good Food magazine
1 small butternut squash, peeled
3 tbsp olive oil
2 big handfuls rocket
2 x 125g balls mozzarella, torn
For the vinaigrette
1 tbsp garlic infused oil
2 tbsp red wine vinegar
1 tbsp maple syrup
small handful mint leaves, chopped