Sausages with Butternut Squash, Onion & Sage

Based on 1 ratings


Easy 👌


butternut squash
red onions
16 sage leaves
3 tbsp olive oil
10 sausages


  • knife
  • vegetable peeler
  • spoon
  • oven
  • roasting pan
  • frying pan
  • slotted spoon
  • Step 1/10

    • 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

    • red onions

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

  • Step 3/10

    • 16 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

    • 3 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

    • 10 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.