Preheat oven to Gas 6, 200°C, 400°F. Using a sharp knife or potato peeler, peel off the thick skin from the butternut squash. Cut the squash into chunks about 5cm (2in) thick, discarding the seeds and pulp.
Place the squash in a roasting tin with the red onion and sprinkle over it the chilli flakes, cinnamon and nutmeg.
Drizzle with oil and maple syrup, and roast for 30-40 minutes until tender. Allow to cool then chill.
To serve place salad leaves on a plate, scatter over the squash then sprinkle with seeds and cranberries and crumble over goats' cheese. Could serve four as a main.