Put the butternut squash into a bowl, add the garlic, chilli and rapeseed oil, season with sea salt and black pepper and mix well. Tip onto a baking tray and roast in the preheated oven for 25 – 30 minutes until softened and golden. Remove from the oven and set aside.
For the lentil salad, mix all the ingredients together in a mixing bowl and season with sea salt and black pepper.
Grill the sausages on a medium setting for 10 – 15 minutes, until lightly browned, cool slightly and cut into slices.
Divide the lentil salad between 4 plates and top with slices of hot sausage and roasted squash. Drizzle with rapeseed oil before serving.