Bake the beetroot in the oven in their skins for around 40 mins or until soft in the oven- Gas Mark 7/220C
At the same time, bake the chopped up butternut squash, in a little oil, seasoned with a bit of salt.
Meanwhile, toast the pine nuts in a little pan- don't use any oil, and be careful- they catch easily.
Chop the parsley finely.
Once cooked, and a little cooler, peel the beetroot and chop into 1-2cm chunks.
Rinse, and rinse again the chickpeas if they are tinned.
Then, mix together all the ingredients.
Taste for seasoning, then add more lemon/olive oil/ salt & pepper