Sausages with Butternut Squash, Onion & Sage

Step 1/10

• ½ butternut squash

• knife
• vegetable peeler
• spoon

Prepare the squash by halving it from top to bottom along the middle with a sharp knife. Hold it steady with one hand and remove the skin with a vegetable peeler, before scooping out the seeds with a spoon.

Step 2/10

• 1 red onions

Peel the onions and cut them into quarters, separating the segments.

Step 3/10

• 8 sage leaves

Chop half the sage leaves into pieces and set aside the rest for later.

Step 4/10

• oven

Preheat the oven to Gas Mark 7 / 220 C / 200 Fan.

Step 5/10

• roasting pan

Scatter the squash, onion wedges and chopped sage in a large non-stick roasting pan that is big enough to take them in a single layer.

Step 6/10

• 1½ tbsp olive oil

Drizzle over 2 tablespoons of the oil and toss everything to coat it in the oil. You can use a flavoured oil if you wish.

Step 7/10

• 5 sausages

Cut the sausages into bite-size chunks and tuck them in amongst the vegetables, then brush them with the remaining oil.

Step 8/10

Roast for 20 minutes, then give everything a quick stir and roast for a further 10-15 minutes, or until the sausages are brown and the vegetables are turning golden at the edges.

Step 9/10

• frying pan
• slotted spoon

Meanwhile, heat a little oil in a small frying pan (enough to just cover the bottom of it). When the oil is hot, drop in the remaining dry sage leaves and fry for a few seconds until just crisp. Remove with a slotted spoon and drain on kitchen paper.

Step 10/10

Scatter the fried sage leaves over the roasted sausages and vegetables. Serve with green vegetables of your choice.