The sweetness of squash works well with sharp apple and rich pork sausages in this one-pan supper.
- CourseMain meal
- Prepare20 mins
- Cook20 mins
- Total time40 mins
Preheat the grill to 200ºC, or its highest setting, and place a large baking tray on the top rack. In a large bowl, combine the squash, fennel, apples and 2 tbsp oil. Season and toss until well coated. Carefully arrange everything over the preheated baking tray, then nestle in the sausages and grill for 10 minutes.
Meanwhile, make the dressing. Whisk together the honey, mustard tarragon and remaining 2 tbsp oil, then season and set aside.
Remove the baking tray from the grill, using tongs to toss the vegetables and flip the sausages over, then grill for 10 more minutes, until the vegetables are golden and tender, and the sausages are golden and there is no pink meat. Divide everything between 2 plates, drizzle generously with the dressing, then serve immediately.
To serve more people, and make 1 pack of sausages go further, tip a can of drained warmed cannellini beans into the tin a few minutes before the sausages are ready.