Serves 4
Preparation time 10 minutes
Cooking time 40–45 minutes
625 g (1¼ lb) baby parsnips, scrubbed
1 tablespoon extra virgin olive oil
1 garlic clove, crushed
2 thyme sprigs, chopped
1 teaspoon grated lemon rind
pinch of cayenne pepper
pinch of sea salt
Toss the parsnips with the oil, garlic, thyme sprigs, lemon rind, cayenne pepper and salt, and place in a roasting tin.
Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 40–45 minutes, stirring occasionally until golden and tender. Serve at once.
For roast butternut squash, cut a 1 kg (2 lb) squash in half lengthways, remove the seeds and fibrous centres and cut into wedges. Toss with 2 tablespoons virgin olive oil, the leaves from 2 large thyme sprigs and salt and pepper, and place in a roasting tin. Bake at the top of a preheated oven, 220°C (425°F), Gas Mark 7, for 20–25 minutes, basting halfway through the cooking time, until the squash is soft and slightly browned. Serve drizzled with a little pumpkin seed oil.