Prep time:

Cooking time: 1 hour

Total time:

Serves: 6

550g New Potatoes

3 Medium Courgettes

500g Butternut Squash

Sage, Olive Oil, Salt and Pepper

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.

  • words:
  • pictures: David Merewether

You may also like

Lamb tagine

This is the perfect recipe for entertaining, batch cooking or freezing ahead for Christmas. It’s best made a day or two before, or you can cook low and slow in the morning. This is lovely served with my giant cous...

Giant cous cous with roasted winter vegetables & pomegranate molasses dressing

This goes so well with the tagine or stands alone as a delicious salad. You can make all the elements the day before and refrigerate. Then mix up on the day (you will need to break the couscous up a...

Smoked Mackerel Pâté

Here is an irresistible, light canapé recipe – a lovely starter or gorgeous for a buffet! This is a tasty pâté or dip to enjoy that takes 5 mins to whip up and is packed full of delicious flavours, and...