Roasted butternut squash with crispy vegan sausage
"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
Baking
Resting
Ingredients
Step 1/4
Preheat the oven to 200 degrees Celsius.
Step 2/4
- 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!
