- 3 tbsp olive oil
- Sea salt
- Freshly ground pepper
- Vegetable peeler
- Large baking tray
- 1.
Preheat your oven to 200°C/Fan 180°C/Gas 6. Cut the squash in half and scoop out the seeds (see our tip on what to do with your leftover seeds). Chop the squash into 8-10 wedges. You don’t need to peel the squash, as the skin is edible, but you can if you prefer to.
- 2.
Trim and peel the parsnips. Cut them into halves or quarters, depending on their size, so they’re all roughly the same thickness.
- 3.
Tumble the veg onto your largest baking tray so they are in a single layer. Drizzle over 3 tbsp olive oil and toss with salt, pepper and a pinch or 2 of chilli flakes, if using. Slide into the oven and roast for 20 mins.
- 4.
Peel and finely chop the garlic. Roughly chop the chestnuts. Remove the veg from the oven and turn everything over. Tuck a couple of sage leaves into the veg. Sprinkle over the chopped garlic and chestnuts. Slide back into the oven and roast for another 20 mins, till the veg is soft and slightly caramelised. Serve straight away.
- Tip
Low Waste, No Waste
Squash seeds make a great snack. Soak the seeds in a bowl of water, rubbing them to get rid of squash flesh still stuck to them. Drain, then toss with a glug of olive oil, some salt and a pinch of spice (such as smoked paprika, ground cumin, turmeric or mild curry powder). Tip into a hot frying pan and toast for 2-3 mins, stirring occasionally, till the start to pop. Tip into a bowl, cool for a few mins and serve. - Tip
Love Your Leftovers
Leftover roast veg will keep for up to 3 days in the fridge in a sealed tub. They make a great frittata. Roughly chop the veg and chestnuts, then tip them into a frying pan with a splash of oil and fry, stirring, till golden brown. Pour over enough beaten egg to cover, then fry for 1-2 mins to set the base. Transfer to a hot grill and cook till the top is set. Serve in wedges.