Sausage and butternut squash traybake by
Tags: Cheap, Medium
8 thick butchers pork and herb sausages
1 butternut squash
2 tbsp clear honey
1 large red onion cut into petals
3 rashers of smoked streaky bacon cut into thick lardons
4 cloves of minced garlic
2 sprigs of picked thyme
6 shredded sage leaves
80g Stilton cheese
Zest and juice of one lemon
4 tbsp olive oil
thick butchers pork and herb sausages
large red onion cut into petals
rashers of smoked streaky bacon cut into thick lardons
cloves of minced garlic
sprigs of picked thyme
shredded sage leaves
g Stilton cheese
Preheat oven to 200c/gas mark 7
Take the garlic, lemon zest, lemon juice and the thyme and mix with 2 tablespoons of olive oil. Rub this all over the sausages, season and leave out at room temperature to marinade whilst you prepare the vegetables.
Take a large roasting tin and pop in the oven to heat up. Cut the potatoes and the squash into 2 inch chunks, cut the onion into petals and toss these in a bowl with the bacon lardons and remaining oil and seasoning until well coated.
Put these mixed ingredients into the pre heated roasting tin and shake up so they are coated well in the oil. Lay the marinaded pork sausages and any remaining marinade ingredients on top. Roast this in the hot oven for 30-40 minutes.
Half way through cooking shake the tray and turn the ingredients, and in the last 5 minutes drizzle over the honey, scatter over the shredded sage and crumble over the stilton cheese
Cook for a further 5 minutes then remove from oven. Why not serve with some seasonal curly kale?