Preheat the oven to gas 7, 220°C, fan 200°C. Scatter the squash, onion wedges and chopped sage in a large nonstick roasting pan that is big enough to take them in a single layer. Drizzle over 2½ tablespoons of the oil and toss everything to coat. Tuck the sausages in among the vegetables, then brush with the remaining ½ tablespoon of oil. 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.
Meanwhile, heat a little oil in a small pan (enough to just cover the bottom of it). When the oil is hot, drop in a handful of whole, dry sage leaves and fry for a few seconds, until just crisp. Remove with a slotted spoon and drain on kitchen paper.
Scatter the fried sage leaves over the roasted sausages and vegetables. Serve with the green veg of your choice.
Cook’s tip: To prepare the squash, halve it by cutting 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.
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