At a glance
You're looking at a hearty, hands-off dinner that comes together in about 85 minutes—most of which is baking time. You'll mix up seasoned ground meat into koftas while root vegetables and butternut squash roast alongside them, then mash the squash into a creamy purée to serve on the side. The beauty here is that once everything goes in the oven, you've got roughly 30 minutes to get back to work or life while the oven does the heavy lifting.
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Prepare the vegetables
Peel the root vegetables and cut them into chunks. Tip them into a large roasting pan. Halve the baby onions lengthwise and add them to the vegetables. Season lightly with salt and freshly ground pepper.
For this step
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Prepare the meat mixture
Put the meat in a bowl, add the eggs and finely chopped sun-dried tomatoes. You can also add a splash of the oil the tomatoes were preserved in. Season with salt and pepper, and feel free to add your favourite herbs or spice blend.
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Bake the meatballs with the vegetables
Shape the meat mixture into koftas – small rolls. Arrange them on top of the vegetables in the roasting pan. Cover the pan with a lid and bake in an oven preheated to 170 °C for about half an hour.