Juliet Bidwell provides us with a simple way to use up autumnal vegetables.

1. Preheat the oven to 180˚C.
2. Line two roasting tins with parchment, and place the potatoes in one and butternut squash in the other, drizzle them with olive oil, salt and pepper and roast for 30 minutes, stirring occasionally.
3. Add the courgettes and the sage to the roasted potatoes and return to the oven for 15 minutes or until cooked.
4. Check the butternut squash at the same time, but they may need another 15 minutes. When all the vegetables are cooked, stir in together and serve.