1 butternut squash
2 large sweet potatoes
2 teaspoons paprika
2 teaspoons dried thyme
2 teaspoons dried oregano
½ teaspoon chilli powder
Preheat the oven to 220c (fan 200c).
Peel the squash (no need to peel the sweet potatoes). Then cut the squash and sweet potatoes into bite-sized chunks, about 2.5cm square.
Place in baking tray.
Sprinkle the paprika, thyme, oregano, chilli and salt over the mix then drizzle olive oil over everything. Stir together until all the chunks are coated.
Roast in the oven for 45 mins to an hour, stirring them once or twice during this time to ensure they cook evenly. When you take them out they should be perfectly tender.
Allow to cool before placing in an airtight container in the fridge. They’ll keep for up to 4 days.