Save to your scrapbook
Sausage, fennel & butternut squash traybake
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
385g pack butternut squash wedges
1 bulb fennel, thinly sliced, fronds reserved
1 onion, sliced into rings
1 red pepper, cut into medium slices
1 tbsp olive oil
3 sprigs lemon thyme
8 The Good Little Company Great Skinny Sausages
1. Preheat the oven to 200ºC, gas mark 6, and line a large baking tray with parchment. Add the squash, fennel, onion and pepper and drizzle with the oil. Add the thyme, then put the sausages on top.
2. Roast for 20 minutes, then remove the tray from the oven and turn over the vegetables and sausages, making sure the sausages remain on top.
3. Add the broccoli florets and chilli flakes to the tray, then put back into the oven for 15 minutes, until the sausages are thoroughly cooked and lightly coloured. Serve immediately, scattered with reserved fennel fronds.
These sausages come in packs of 6 so you will have some leftover from this recipe. You could add them all to the tray and cook them together, then reserve the remainder and use them sliced into a salad, pasta dish
or sandwich the next day.
Typical values per serving:
high in fibre/high in protein/gluten free/2 of your 5 a day
This recipe was first published in September 2020.