Potato, squash, beetroot and orange bake
- 500g baby potatoes
- 1 small butternut squash, deseeded, peeled and cut into chunks
- 300g pack cooked beetroot, cut into chunks
- 2 tbsp olive oil
- 2 tsp chopped thyme leaves
- 1 tsp mixed dried herbs
- 2 oranges, peeled and each cut into 6 pieces
Put the potatoes in a pan and cover with water. Bring to the boil, cover and simmer for 5 minutes. Drain well.
Preheat the oven to 200C/180C Fan/Gas 6. Put the drained potatoes in a roasting tray with the squash and beetroot. Drizzle over the olive oil and sprinkle on the herbs. Toss to coat well. Add the orange pieces and cook in the oven for 25 minutes.
Remove from the oven, toss the veg, then use a fork to crush the potatoes. Return to the oven for a further 15-20 minutes until golden.