Baked pumpkin with potatoes and parsnips

Ingredients:

• 1 butternut squash, halved and peeled and seeded (about 1 kg)
• 4 large parsnips, peeled (about 0.5 kg)
• 4 large potatoes (about 1 kg)
• 1 medium red onion
• 1 head of garlic, separated into cloves and peeled
• 2 tbsp extra-virgin olive oil + extra for greasing the pan
• 2 tbsp chopped fresh parsley
• 1 tbsp chopped fresh chives

Preparation:

1. Position oven racks in the upper and lower thirds of the oven, place 2 baking sheets in the oven, and preheat to 425°F (220°C).
2. Cut all vegetables into 4 cm pieces. Remove the cores from the parsnips if they are tough. Combine all vegetables in a large bowl with the garlic, oil, 1.5 teaspoons of salt, and season generously with pepper.
3. Carefully remove the hot baking sheets from the oven and drizzle with olive oil. Divide the vegetables evenly between two baking sheets and spread them in a single layer. Bake the vegetables until tender and golden brown, stirring occasionally, for 45 minutes to 1 hour. Sprinkle with parsley and chives.