Fall salad with mustard dressing
Step 1/4
Preheat the oven to 200 degrees Celsius.
Step 2/4
- 1 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
- 2 vegan sausages
- 4 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.
