Ingredients

1 small butternut squash or onion squash or 4 courgettes, cut into 2cm cubes
4 medium potatoes, peeled and cut into 2cm cubes
1 parsnip or carrot or sweet potato, peeled and cut into 2cm cubes
1 fennel bulb, cut into wedges (optional)
1 leek or 3 spring onions, cut into chunky pieces (optional)
2 cloves of garlic roughly chopped/crushed
2 medium white onion roughly chopped
250g tomato passata
1 tsp tomato purée
1 tsp allspice
1 tsp sweet or smoked paprika
1 bay leaf
2 tsps dried oregano
Water

1 bunch of roughly chopped flat leaf parsley
6- 8 sun dried tomato halves
Extra virgin olive oil

Method

Preheat the oven to 220c/ Gas 7
In a large roasting pan, toss the squash, parsnips, fennel, leeks, potatoes, garlic, onions with extra virgin olive oil, allspice, paprika, bay leave and season with salt and pepper. Add the tomato passata and puree. With your hand mix all the ingredients together so the vegetables are evenly coated. Add some water (one cup should be enough), the water will help to create steam which will cook and keep your veg tender. Cover your tray with parchment paper and transfer to the oven and roast for 45 minutes, stirring occasionally and add more water if needed. Remove the parchment and roast for 20-25 minutes. Stir in the chopped parsley and the oregano.