500 g (1 lb) butternut squash, peeled, halved, deseeded and thickly sliced
4 small parsnips, about 425 g (14 oz) in total, cut into quarters
3 carrots, about 300 g (10 oz) in total, cut into thick strips
salt and pepper
Crush the seeds using a pestle and mortar or the end of a rolling pin. Transfer to a large plastic bag and add the turmeric, paprika, garlic, oil and salt and pepper. Squeeze the bag to mix the contents together.
Add the vegetables to the plastic bag, grip the top edge to seal and toss together until the vegetables are coated with the spices.
Tip the vegetables into a roasting tin and bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 35–40 minutes, turning once until browned and tender. Serve hot.