Sausage and Squash Roast
This is one of those dishes that I make time and time again. It is so simple, so delicious and, perhaps best of all, it only requires one tray so minimal washing up!
This is a great alternative for a Sunday roast when either you don't have the time or the inclination to spend your day in the kitchen. A bit of chopping and mixing and this goes into the oven to take care of itself. The 'sauce', if you can call it that, is packed full of flavour with mustard, wine vinegar, oregano and honey reducing down until sticky and delicious. I love this dish and I know you will too!
Sausage and Squash Roast
Serves 4
1 small butternut squash, peeled and chopped into chunks
8 large, good quality sausages
1 garlic bulb, cut in half
2 large carrots, peeled and chopped into chunks
2 large red onions, quartered
1 tbsp oil
1 tbsp English mustard
1 tbsp sherry/red wine vinegar
2 tsp dried oregano
1 tbsp honey
sea salt and freshly ground black pepper
Preheat the oven to 200°C/fan180°C/gas 6. Add the squash, sausages, garlic bulb, carrots and red onions to a large roasting tin.
Mix together the rest of the ingredients then drizzle over. Season, give everything a good toss to coat, then roast for 50 minutes. Squeeze the garlic out of its skins. Serve straight from the roasting tin, spooning over any cooking juices, with some seasonal veg.
This is a great alternative for a Sunday roast when either you don't have the time or the inclination to spend your day in the kitchen. A bit of chopping and mixing and this goes into the oven to take care of itself. The 'sauce', if you can call it that, is packed full of flavour with mustard, wine vinegar, oregano and honey reducing down until sticky and delicious. I love this dish and I know you will too!
Sausage and Squash Roast
Serves 41 small butternut squash, peeled and chopped into chunks
8 large, good quality sausages
1 garlic bulb, cut in half
2 large carrots, peeled and chopped into chunks
2 large red onions, quartered
1 tbsp oil
1 tbsp English mustard
1 tbsp sherry/red wine vinegar
2 tsp dried oregano
1 tbsp honey
sea salt and freshly ground black pepper
Preheat the oven to 200°C/fan180°C/gas 6. Add the squash, sausages, garlic bulb, carrots and red onions to a large roasting tin.
Mix together the rest of the ingredients then drizzle over. Season, give everything a good toss to coat, then roast for 50 minutes. Squeeze the garlic out of its skins. Serve straight from the roasting tin, spooning over any cooking juices, with some seasonal veg.
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