James' sausage and squash dish is done on a tray and benefits from all the flavour of roasting veg in the oven! Seasonal and hearty, it's an easy mid-week meal.
8 thick pork sausages
1 medium to large butternut squash
1 red onion, cut into petals
2 granny smith apples, peeled, cored and thickly sliced
1 tsp ground cinnamon
2 tbsp maple syrup
2 tbsp lemon juice
2 tbsp olive oil
1 tbsp sage, chopped
80g blue cheese, crumbled into large chunks
Preheat oven to 200°c. Line a medium sized baking tray with greaseproof paper.
Prepare the butternut squash - slice in half, cut off the thick skin and slice pieces in half again. Scoop out the seeds and cut the squash pieces into 2cm thick wedges. Place on the baking tray with the onion petals and apple pieces.
Next, take a small bowl and mix together the oil, cinnamon, lemon juice and maple syrup and pour over the vegetables. Mix well so all are coated. Season and arrange sausages on top.
Cook for around 25 minutes turning occasionally until cook through. Remove from oven and drain off any excess oil in the tray.
Sprinkle over chopped sage and crumble over the blue cheese. Pop the tray back in the oven for a further 5 minutes or until the cheese only just melts, then remove and serve with creamy mashed potato.