The one pot wonder ingredient.

Autumn is on its way, squash is a delicious vegetable that’s in season and ideal for one pot dishes that are nutritious, low on washing up and high in flavor.

Moroccan Chicken: serves four.

• butternut squash, peeled and cut into chunks
• 2 red onions, peeled and quartered
• 8 baby carrots
• 4 potatoes, cut into chunks
• 4 cloves garlic, peeled
• Olive oil
• 4 chicken breast fillets, skin on
• 1 lemon, cut into wedges
• 1 teaspoon paprika
•  teaspoon each ground coriander, cumin seeds and fennel seeds Fresh parsley

Preheat the oven to 200C.

Place the vegetables and garlic onto a baking tray and give a liberal splash of olive oil.

Cook in the oven for 30 minutes, then remove the tray from the oven and add the chicken and lemon quarters.

Mix everything together so it’s coated nicely in the oil, then sprinkle the spices over the top.

Cook for another 20-30 minutes, until the chicken is cooked through.

Serve seasoned with salt and pepper and garnished with chopped parsley.

Sausage squash

• 8 sausages
• 2 red peppers, deseeded and cut into large chunks
• 2 red onions, peeled and quartered
• 1 large butternut squash, peeled and cut into large chunks
• 3 sprigs fresh rosemary
• Olive oil

Preheat the oven to 200C.

Add all the ingredients to a large pan, season, drizzle with a couple of tablespoons of olive oil and mix so everything is coated.

Roast for 45-50 minutes or until the sausages and vegetables are all cooked through.

Serve with fresh, crusty bread.