Roasted butternut squash with crispy vegan sausage

Roasted butternut squash with crispy vegan sausage

Based on 2 ratings
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Sophie Bruxner-Randall

Sophie Bruxner-Randall

Community member

instagram.com/chefbrux
"I made this dish when I had a butternut squash in my fridge that needed using up. I had heard that people add bacon to roasted squash so decided to make a vegan alternative using the sausages. It’s so delicious and versatile! Add it to a salad, have by itself, have it as a side, or put a huge dish of it in the middle of the table at dinner time."
Difficulty
Easy 👌
Preparation
5 min
Baking
30 min
Resting
0 min

Ingredients

2Servings
½
butternut squash
1
vegan sausages
2
shallots
2 tbsp
garlic olive oil
1 tsp
chili flakes
1½ tsp
salt
1½ tsp
pepper

  • Step 1/ 4

    Preheat the oven to 200 degrees Celsius.

  • Step 2/ 4

    Peel and chop up the butternut squash into roughly 2cm chunks. Put the chunks into a roasting tin.
    • ½ butternut squash

    Peel and chop up the butternut squash into roughly 2cm chunks. Put the chunks into a roasting tin.

  • Step 3/ 4

    • 2 tbsp garlic olive oil
    • 1 tsp chili flakes
    • 1½ tsp salt
    • 1½ tsp pepper

    Add the garlic oil, chilli flakes and salt & pepper to the tin with the butternut squash to season. Toss the chunks around so they’re all evenly coated. Then put the tin in the oven and roast for 15-20 minutes.

  • Step 4/ 4

    • 1 vegan sausages
    • 2 shallots

    Remove the tin from the oven. Finely slice the shallots and add them to the tin. Then crumble in the vegan sausages and give the tin a good stir and shake. Put the tin back in the oven and roast for a further 10 minutes.

  • Enjoy your meal!

    Roasted butternut squash with crispy vegan sausage

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