Mary Berry’s Squash and Parsnip Roasties
A simple recipe from Mary Berry for roasted parsnip and squash - an essential addition to any roast.
From the book
Simple Comforts
Heart-warming comfort dishes from the nation's favourite cook
With easy, family-friendly recipes as well as all-out weekend feasts
Including chapters full of indulgent bakes and sweet treats
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Introduction
Cooked together, these wonderful vegetables are a great accompaniment to any roast.
Ingredients
| 3 tbsp | sunflower oil |
| 600g (1lb 5oz) | large parsnips, peeled and cut into large 3cm (1½in) cubes |
| 750g (1lb 10oz) | butternut squash, peeled and cut into large 3cm (1½in) cubes |
| sea salt |
Method
Preheat the oven to 220°C/200°C fan/Gas 7. Slide a large roasting tin into the oven to heat up.
Add the oil to the hot tin, tip in the parsnips and turn them once to coat in the oil.
Roast the parsnips for about 10 minutes, then remove the tin from the oven, add the squash and stir to coat it all in the oil. Continue to roast for about 30 minutes, turning once, until cooked through and golden brown. Sprinkle the roasties with sea salt before serving.
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