SQUASH, CHORIZO AND SWEET PEPPER SALAD

• 1⁄2 large butternut squash, peeled, deseeded and cut into 1.5cm-thick wedges (about 600g prepared weight) • 1 1⁄2 tbsp olive oil • 1 large red onion, cut through the root into thin wedges • 4 rosemary sprigs • 230g jar Fragata Pimiento Piquillo Peppers, drained and halved • 100g cooking chorizo, sliced into 0.5cm-thick coins • 2 x 250g packs ready-cooed quinoa • 1 lemon, juice of 1⁄2 and 1⁄2 cut into wedges • 90g pack wild rocket