The nights are drawing in, the temperature is feeling much cooler, and some comfort food is required! I love butternut squash, and love roasting it with a variety of roots, such as parsnips, carrots and sweet potatoes. This delicious dish is full of autumnal flavour and couldn’t be easier to prepare – it’s simply a case of putting everything in one roasting tin, popping it in the oven and sitting back to relax. It is better to use good quality sausages, as the fat content is lower … you wouldn’t want too much sausage fat coating the vegetables! In less than one hour you’ll have a tasty, comforting midweek meal. This can be served alone, or with a green vegetable or with mashed potatoes. It depends how hungry your are!
- Serves 4
- Preparation 10 mins
- Cooking 40 min
- 8 large luxury sausages (Pork & Leek work well)
- 1 red pepper, deseeded and cut into chunks
- 2 medium red onions, peeled and quartered
- 1 fat clove garlic, sliced
- 1kg (2lb) Butternut squash, deseeded and cut into wedges about 2.5cm (1in) thick
- 2 medium sized sweet potatoes
- 3 sprigs rosemary
- 2-3tbsp olive oil
- Salt & freshly milled pepper
What to do:
Heat the over to 200˚C (gas mark 6). Put the sausages, peppers, red onions, garlic, squash, and sweet potato in a large roasting tin. Scatter over the rosemary sprigs, along with a generous pinch of salt and fresh ground pepper. Drizzle with the olive oil and stir the sausages and vegetables until coated.
Roast in the oven for about 40 mins until the sausages are cooked through and browned, and the vegetables are tender.
TIP: Parsnips and carrots can be used in the vegetable combination to replace the red pepper, and will add a delicious sweetness to the dish. You could also substitute chicken breasts for the sausages if you want to upgrade this dish! Vegetarian sausages can also be used, but check the cooking time required on the pack!
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