1 Prep the vegetables
Wash all vegetables and herbs thoroughly. Dice the beetroots into medium chunks. Peel and slice the butternut squash lengthwise, scoop out the seeds and reserve them. Cut the onion in half. Leave the carrots, spinach, and garlic whole.
2 Assemble for roasting
Place all vegetables, spinach, and whole garlic cloves in a roasting tray. Drizzle with olive oil, season well, and scatter the herbs over the top.
3 Roast
Cover with foil and bake at 180°C for 30 minutes.
Remove the foil, gently turn the vegetables, and roast uncovered for another 30–40 minutes, until cooked through and lightly caramelised.
4 Toast the seeds
While the vegetables roast, heat 1 tsp olive oil in a small pan. Add the dried squash seeds, pumpkin seeds, a few herbs, and salt. Toast until fragrant and lightly golden.
5 Plate and finish
