Spiced and roasted cauliflower and butternut squash

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1. Heat the oven to 200°C.
2. Blend the oil, Bisto Vegetable Bouillon, chilli, coriander and cumin seeds into a paste.
3. Place the butternut squash and cauliflower into a large bowl, add the paste and toss so all the pieces are evenly covered.
4. Put in a roasting tray and roast for 30 minutes. Stir through the chopped rosemary, cherry tomatoes, chickpeas and pumpkin seeds, then cook for a further 5 minutes until the all the vegetables are tender.

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