Sausage and butternut squash traybake
James Tanner serves up a sausage and butternut squash traybake, an easy weekend dish ideal for feeding a crowd!
Butternut squash is delicious, and in season right now, but feel free to swap in and out other ingredients that you may have in your store cupboard.
8 thick butchers pork and herb sausages500g potatoes1 butternut squash2 tbsp clear honey1 large red onion cut into petals3 rashers of smoked streaky bacon cut into thick lardons4 cloves of minced garlic2 sprigs of picked thyme6 shredded sage leaves80g Stilton cheeseZest and juice of one lemon4 tbsp olive oil
Preheat oven to 200c/gas mark 7
Take the garlic, lemon zest, lemon juice and the thyme and mix with 2 tablespoons of olive oil. Rub this all over the sausages, season and leave out at room temperature to marinade whilst you prepare the vegetables.
Take a large roasting tin and pop in the oven to heat up. Cut the potatoes and the squash into 2 inch chunks, cut the onion into petals and toss these in a bowl with the bacon lardons and remaining oil and seasoning until well coated.
Put these mixed ingredients into the pre heated roasting tin and shake up so they are coated well in the oil. Lay the marinaded pork sausages and any remaining marinade ingredients on top. Roast this in the hot oven for 30-40 minutes.
Half way through cooking shake the tray and turn the ingredients, and in the last 5 minutes drizzle over the honey, scatter over the shredded sage and crumble over the stilton cheese
Cook for a further 5 minutes then remove from oven. Why not serve with some seasonal curly kale?