Roasted Beetroot and Squash Vegetables

Ingredients

• 1 Hokkaido pumpkin
• 2 bunches young carrots (with greens)
• 2 beetroots
• 2 tbsp sunflower oil (20 ml)
• 0.5 tsp ground pepper
• Salt
• 2 tbsp butter
• 1 tsp maple syrup
• dill (chopped)

Instructions

1. 1.

   Halve the pumpkin, scrape out the seeds and cut into strips. Wash the carrots thoroughly and trim the greens to 1-2 cm. Wash the beetroots well and quarter them lengthwise.

2. 2.

   Preheat the oven to 200°C (180°C fan; gas: level 2-3). If needed, grease a baking sheet with oil. Arrange the vegetables on the sheet, scatter butter pieces over them, and season with salt and pepper.

3. 3.

   Place in the preheated oven and bake for 30 minutes. After 20 minutes, mix in maple syrup and continue baking. If the vegetables darken too much, cover with foil.

4. 4.

   Serve the roasted beetroot and squash on warmed plates, sprinkle with dill, and enjoy hot.