Roasted Squash with Parsnip, Apples, Chicory & Sprouts - River Cottage

Ingredients

• 1 large squash weighing about 3kg, or two small squash of around 1.5kg each (Crown Prince squash works particularly well)
• olive or rapeseed oil
• 1 orange
• About 350g parsnips, peeled and cut into bite-size chunks
• 2 medium onions, roughly chopped
• 3 eating apples, cored and roughly chopped
• 8 garlic cloves, peeled but left whole
• 4 heads of chicory, thickly sliced
• 175g Brussels sprouts
• A squeeze of lemon juice
• 25g mixed seeds, lightly toasted (you can use the dukkah mix which is in this pack)
• Salt and pepper
• For the spice mix
• 2 tsp fennel seeds
• 2 tsp coriander seeds
• 1 tsp sweet smoked paprika
• A good pinch of dried chilli flakes
• 1 tbsp chopped rosemary
• Preheat the oven to 190C/gas 5.