Heat the oven to 200c.
Spread the squash onto a baking tray and scatter over the onion, sage and garlic. Drizzle with olive oil, season and roast for 20 minutes.
Meanwhile, boil the potatoes in salted water for 8 minutes until soft, then drain and set aside.
Blend the squash mix and potatoes together with some vegetable stock and bring to just below the boil. Simmer for a few minutes and serve with parsley scattered over and some crusty bread.
500g Rooster potatoes, cut into small cubes
½ pumpkin (approx. 400g), peeled and cut into small cubes
Sage leaves from one sprig
1 red onion, diced
1 clove of garlic, crushed
1tbsp olive oil
200ml vegetable stock
Salt and pepper