Stupid question about roasted root veg

[yellowflowers]

My 1yo eats loads of fruit but not much veg. Am going to try her of roasted veg tomorrow. I have a small pumpkin, a butternut squash and a sweet potato. If cut into same size chunks will they roast at same time. Also should I par boil first? And can I freeze then once cooked?

Thank you

I'd freeze raw as they go mushy once cooked, don't bother par boiling them. I find squash or pumpkin takes a bit longer than sweet potato sometimes.

I don't par boil. Roasted carrots are lovely but take slightly longer to roast then sweet potato. I'd put the sweet potato in last as it turns to mush if you're not careful. Try not to use too much oil with it.

sweet potato takes slightly longer to cook so either put it in 10 minutes earlier or cut a bit smaller

you can freeze when it's cooked and only take out what you need but the texture is softer once it has been frozen, pumpkin esp can go a bit squishy

perhaps my squash isn't ripe enough? doh!

None of them need any preparation at all. Just put them in the oven and roast. They should be on a baking tray as the butternut squash will probably drip. The sweet potato will probably take only 45min, the other two a little longer depending on size. They are cooked when soft to the touch. Slit the skin, or peel back a strip, and scoop out the insides. They will, effectively, be purées and will freeze fine.

Silly me - hadn't thought about freezing raw. Doh. So I could just cut everything up but only cook what we want and everything else I can freeze (and cook from frozen in future?).
Thank you

Spot on yellowflowers - no waste!

Thanks prettycandles - am aiming for firm chunks as dd loves to fees herself and take bites.

Yes but don't forget as workshy says the squashes will not be good frozen either raw or cooked.Actually i'm not positive about freezing cooked but i wouldn't do it.

IMO and E just shove the squashes in the oven @ 190C unpeeled but with a few cuts in them and brushed with oil then check they're cooked by putting a sharp knife into them (if the knife goes in easily they're done) if it goes in with a little effort then they're fine for slicing and baking or frying! easy!

The sweet potatoes can be cooked the same way but obviously take less time keep checking them !!

I did wonder!

In that case, probably peeling and cutting into fat chips, then briefly parboiling before air-drying and brushing with sunflower oil would be best. I know that sweet potatoes and butternut squash work really well like this - we sometimes have them as part of a roast dinner - but I don't know about pumpkin.