Sausages with Butternut Squash, Onion & Sage
knife, vegetable peeler, spoon, oven, roasting pan, frying pan, slotted spoon
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Step 1/ 10
- ½ butternut squash
- vegetable peeler
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
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.
Enjoy your meal!