Preheat the oven to 200°C, fan 180°C, gas 6.
Put the squash and chilli on a baking tray. Drizzle with 1 tablespoon of the oil, season with freshly ground black pepper and stir until combined. Roast for 30 minutes until tender and turning golden. Remove from the oven and allow to cool slightly.
Meanwhile, cook the rice to pack instructions. Drain and cool in a sieve under cold running water, then set aside.
In a small frying pan, heat the remaining oil and fry the bacon lardons until crispy. Drain on kitchen paper and set aside.
In a small bowl, mix all the dressing ingredients together. Put the butternut squash, rice, bacon and cucumber in a large bowl. Pour over the dressing and stir to combine. Sprinkle over the parsley and serve.