Sweet potato/pumpkin with orange and sage

This is a way to jazz up your roast pumpkin and or sweet potato. It’s easy and can be served with just about anything. I always do my orange veg separately from my potato, so there’s a bit of variety on the table with a roast.

Ingredients
-Three sweet potato
-Half a pumpkin (can be any, including Japanese, butternut or kent)
-Three tablespoons olive oil
-50g butter
-Zest and juice of half an orange
-Handful of sage leaves torn up or roughly chopped
-Salt & pepper

-Preheat your oven to around 200 degrees.
-Peel your sweet potatoes and pumpkin. Cut into large, 3-cm pieces and place in a baking tray line with baking paper.
-Melt your butter and combine in a bowl with your oil, orange zest and orange juice.
-Season your prepared potatoes and pour liquid over the top. Toss to combine. Add your sage and toss again.
-Place in the oven and cook for around an hour, tossing after half that time. Cooking time depends on the size of the chunks, so keep an eye on them and be flexible.
-Remove and omnomnom. Away you go.