Preheat your oven to 200°C/Fan 180°C/Gas 6. Trim the ends off the butternut squash. Cut it in half, separating the neck from the bulb end. Cut the bulb in half and scoop out the seeds with a spoon (see our tip for what to do with the seeds).

Cut the squash into small, bite-size pieces. There’s no need to peel the squash unless you’d prefer to. Scrub the potatoes then chop them into similar sized pieces. Tumble the squash and potatoes into a roasting tin and toss with 1 tsp turmeric, 1 tbsp oil and some salt and pepper. The veg should be in a single layer in the tin – if they’re a bit squashed, use 2 tins (see our tip above). Slide the tin into the oven for 20 mins.

While the veg roast, halve the tomatoes and pop them in a mixing bowl. Peel and thickly slice the red onions and add them to the bowl. Peel and grate the garlic and ginger into the bowl. Add 2 tsp cumin seeds with 1 tbsp oil and some salt and pepper. Toss to coat the veg in the oil and spice.

When the squash and spuds have roasted for 20 mins, take the tin out of the oven and add the tomatoes. Return to the oven for 25 mins.

Meanwhile, tip 1 tsp turmeric into the bowl you used for the tomatoes. Add 1 tbsp oil with some salt and pepper and mix well. Drop the meatballs into the bowl and turn them over a few times to coat them in the spiced oil. Fill and boil your kettle.

When the veg have cooked for 25 mins, remove the tin from the oven and arrange the meatballs on top of the veg. Pour 250ml hot water from the kettle into the tin. Slide the tin back into the oven for 15 mins.

In total, the squash and potatoes should cook for 1 hr. The veg should be golden, tender and slightly charred, and the meatballs browned and cooked through. Take the tin out of the oven, divide the meatballs and veg between 4 warm plates and spoon over any juices form the tin to serve.