1medium butternut squashcooked, peeled cut into 5 cm pieces ( see tip for how to cook )
8asparagus spearswoody ends removed, then halved
1yellow pepperhalved, cored and cut into 2 cm strips
250gcooked small new potatoes
8radishquartered
2tbsphazelnut or walnut oil
1tbspbalsamic vinegar
Pinchchilli flakesoptional
Salt and ground black pepper
50gpine nuts
Instructions
Preheat oven Gas Mark 5 / 190C
Mix the oil and vinegar together.
Place all of the vegetables in a roasting dish large enough for them to be in a single layer. Pour over the oil and vinegar mixture and toss well.
Sprinkle over a couple of pinches of salt and pepper and the chilli flakes if using. Mix well.
Put into the oven for about 30 minutes until starting to brown.
Toss in the pine nuts and roast for another 5 minutes.
Remove from the oven and use as required.
Notes
To Cook Butternut Squash (without having to peel!): Preheat oven Gas Mark 6 / 200C Cut the top off the squash and slice in half lengthways then in half widthways. Score the skin with a knife. Place flesh down onto a greased foil-lined baking tray. Bake for approximately 45 minutes until soft when pierced with a knife. Leave until cool enough to handle. The skin can be removed easily. Chop into pieces ready to roast.Tip: If there is extra squash it can be frozen with or without the skin ready to be used for a tasty soup.