Sticky pumpkin and sweet potato traybake recipe
 After a nutritious family dinner requiring minimum effort? Try this wonderfully simple traybake, with sticky, spiced chunks of pumpkin and sweet potato, red onion and peppers, served with watercress and crispy pumpkin seeds. Each serving provides 322 kcal, 7.8g protein, 49g carbohydrates (of which 25g sugars), 9.2g fat, 7.2g fibre and 0.5g salt. 2 tbsp olive oil1 tbsp red wine vinegar2 tsp honey2 garlic cloves, crushed 2 tsp cumin seeds1 tsp smoked paprika½ small pumpkin or 1 small butternut squash (approx. 600g/1lb 5oz), cut into 3cm/1¼in chunks, seeds reserved 2 sweet potatoes, cut into 3cm/1¼in chunks2 red peppers, deseeded and cut into thick wedges2 red onions, cut into thick wedges salt and freshly ground black pepper 2 tbsp olive oil 1 tbsp red wine vinegar 2 tsp honey 2 garlic cloves, crushed 2 tsp cumin seeds 1 tsp smoked paprika ½ small pumpkin or 1 small butternut squash (approx. 600g/1lb 5oz), cut into 3cm/1¼in chunks, seeds reserved 2 sweet potatoes, cut into 3cm/1¼in chunks 2 red peppers, deseeded and cut into thick wedges 2 red onions, cut into thick wedges salt and freshly ground black pepper reserved pumpkin seeds (see above), washed and patted dry with kitchen paper1 tsp olive oilpinch smoked paprika reserved pumpkin seeds (see above), washed and patted dry with kitchen paper 1 tsp olive oil pinch smoked paprika 100g/3½oz watercress or rocket250g/9oz natural yoghurt 1–2 tbsp sriracha 100g/3½oz watercress or rocket 250g/9oz natural yoghurt 1–2 tbsp sriracha Method Preheat the oven to 200C/180C Fan/Gas 6.Whisk the oil, vinegar, honey, garlic and spices together in a large bowl. Add the vegetables, season with a pinch of salt and pepper and mix thoroughly. Tip everything into a large roasting tin and shake out into an even layer. Roast for 50 minutes, giving everything a shake and a mix halfway through cooking.Meanwhile, make the crispy pumpkin seeds by mixing them with the oil and a pinch of salt. Spread out on a non-stick baking tray (or a tray lined with greaseproof paper) and bake alongside the vegetables for 20 minutes until crisp. Season with a pinch of smoked paprika and set aside to cool.Remove the vegetables from the oven and stir through the watercress. Mix the yoghurt and sriracha together, drizzle over the vegetables and serve topped with the crispy pumpkin seeds. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Whisk the oil, vinegar, honey, garlic and spices together in a large bowl. Add the vegetables, season with a pinch of salt and pepper and mix thoroughly. Tip everything into a large roasting tin and shake out into an even layer. Roast for 50 minutes, giving everything a shake and a mix halfway through cooking. Whisk the oil, vinegar, honey, garlic and spices together in a large bowl. Add the vegetables, season with a pinch of salt and pepper and mix thoroughly. Tip everything into a large roasting tin and shake out into an even layer. Roast for 50 minutes, giving everything a shake and a mix halfway through cooking. Meanwhile, make the crispy pumpkin seeds by mixing them with the oil and a pinch of salt. Spread out on a non-stick baking tray (or a tray lined with greaseproof paper) and bake alongside the vegetables for 20 minutes until crisp. Season with a pinch of smoked paprika and set aside to cool. Meanwhile, make the crispy pumpkin seeds by mixing them with the oil and a pinch of salt. Spread out on a non-stick baking tray (or a tray lined with greaseproof paper) and bake alongside the vegetables for 20 minutes until crisp. Season with a pinch of smoked paprika and set aside to cool. Remove the vegetables from the oven and stir through the watercress. Mix the yoghurt and sriracha together, drizzle over the vegetables and serve topped with the crispy pumpkin seeds. Remove the vegetables from the oven and stir through the watercress. Mix the yoghurt and sriracha together, drizzle over the vegetables and serve topped with the crispy pumpkin seeds. Recipe tips This recipe makes a perfect meal-prep base for 4 lunches or dinners if you combine it with some cooked rice and add the watercress/yoghurt on the day of eating.