Veggie roast with all the trimmings

Name: Veggie roast with all the trimmings
Total time: 90 min
Yield: 4
Cuisine: Classic British
Ingredients: 1 butternut squash; 1 cauliflower; 150g cheddar; 400ml milk; 180g plain flour; 3 eggs; 1.2kg potatoes; 400g carrots; 1 cube stock cubes; 40g butter

90 minConfidentLunch or TeaServes 4VeggieClassic British

About £1.23 a plate if you bought it all. Less with what you've already got.

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You'll need

Butternut squash1
Cauliflower1
Cheddar150g
Milk400ml
Plain flour180g
Eggs3
Potatoes1.2kg
Carrots400g
Stock cubes1 cube
Butter40g

Salt, pepper and oil from the cupboard. Amounts are for four; the app scales them for you.

Method

Heat the oven to 200°C. Roast wedges of squash (1) (40 min) and parboiled potatoes (1.2kg) in hot oil (50 min).
Whisk 140g of the flour (180g) with the eggs (3) and 200ml of the milk (400ml) for Yorkshires. Bake in a smoking-hot oiled tin (20 min).
Make cauliflower (1) cheese (150g): melt the butter (40g), stir in the rest of the flour, whisk in the rest of the milk, add the cheese, pour over boiled cauliflower and bake (20 min).
Boil the carrots (400g). Make gravy with the stock cube (1 cube) and the veg water.

Can't find something? Doesn't matter. Swap it for something similar, it'll still be delish.

Cook this in the app