Preheat the oven to 350°F (180°C).
Cut the squash in half and scoop out the seeds, then cut into cubes. Toss the butternut squash with olive oil, sprinkle with sea salt, smoked paprika, and add a pinch of black pepper.
Place the squash on a baking sheet lined with parchment paper. After 10 minutes add the chickpeas. Roast until tender for 20-25 minutes.
While the squash and chickpeas are roasting, wash the rocket and finely chop the capers.
Once the butternut squash and chickpeas have finished roasting, remove from the oven and let them cool for 10 minutes. Place in a bowl, add the rocket, the crumbled feta cheese, and the chopped capers.
Toss with a drizzle of extra virgin olive oil, balsamic vinegar, a pinch of salt and pumpkin seeds. Serve while still warm.