Name: Roasted root vegetables
Prep time: 20 min
Cook time: 45 min
Yield: 4
Ingredients: 1 large (675g to 900g) butternut squash, halved, seeded, peeled; 3 large (675g) Maris Piper potatoes, scrubbed; 1 bunch (about 225g) medium beetroot, scrubbed, tops trimmed; 1 medium red onion; 2 large (about 225g) parsnips; 1 head (about 16 cloves) garlic, cloves separated, peeled; 2 tbsp extra virgin olive oil, plus more for drizzling; 1 1/2 tsp salt; Freshly ground black pepper