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Roasted butternut squash with crispy vegan sausage

Too few ratings

“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 👌
5
min.
Preparation
30
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
butternut squash
vegan sausages
shallots
4 tbsp garlic olive oil
2 tsp chili flakes
3 tsp salt
3 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.
    • butternut squash

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

  • Step 3/4

    • 4 tbsp garlic olive oil
    • 2 tsp chili flakes
    • 3 tsp salt
    • 3 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

    • vegan sausages
    • 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.