Roasted Vegetables

Preheat the oven to f 200C. Using a sharp knife, cut the squash in half and scoop out the seeds. Cut the halves into smaller pieces so you can peel them more easily. Chop the flesh into big bite-sized pieces - Watch your fingers, the skin is very hard! Chop the onions too and peel and chop the carrots.

Put these vegetables in a shallow roasting tin and drizzle them lightly with oil and sprinkle with sage. Roast them for 20 mins.

While those vegetables are roasting, slice the courgettes, mushrooms and leeks. Add them after the 20 mins and add the bacon if using. Roast this mixture for a further 10 minutes.

Take out and give a quick stir, all your vegetables should be tender. Add the tin of tomatoes and half of the tin filled with water. Season with the sugar and give a stir. Add the cubed cheese and put back in the oven for another 5-10 minutes.

Serve with baked potatoes or rice, this makes a filling Autumnal meal with plenty of your five a day!