Roasted root vegetables

Method

1. Preheat the oven to 220°C/fan200°C/gas 7.
2. Drop the parsnips into a pan of boiling salted water and cook for 3 minutes. Drain. Tip into a roasting tin, add the carrots, shallots, butternut squash and olive oil, season and toss together. Roast for 25 minutes, turning halfway.
3. Dot with the butter and roast for 5 minutes until tender.