Potato, Squash Beetroot and Orange Bake
500g field fare frozen Herby Parmentier Potatoes
1 small butternut squash, deseeded, peeled & 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
Preheat the oven to 200°C/356°F Fan/Gas 6
Put the squash and beetroot on a roasting tray, 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.
Add the herby potatoes and return to the oven for a further 15-20 minutes until golden yellow and crispy.
Many thanks to www.asdagoodliving.co.uk for this recipe