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Veggie sausage and butternut squash traybake recipe

175 ratings

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Traybakes such as this veggie sausage version are perfect for a stress-free, tasty dinner. This clever recipe uses frozen butternut squash for a speedy shortcut, which is roasted with the sausages and sweet apples in a zingy glaze of honey, mustard and Aspall Organic Cyder Vinegar. See method

Serves 4
5 mins to prepare and 45 mins to cook
407 calories / serving
Vegetarian

Ingredients

500g pack frozen butternut squash
2 red apples, cut horizontally into slices, seeds removed
4 garlic cloves
3 rosemary sprigs
8 vegetarian sausages
50g feta

For the glaze

2 tbsp olive oil
1 tbsp Aspall Organic Cyder Vinegar
2 tsp honey
2 tsp wholegrain mustard

Perfect with:

Aspall Organic Cyder Vinegar

A crisp vinegar made with sweet and sharp organic apples. Perfect for salads, slaws and pickles.

Perfect with:

Aspall Organic Cyder Vinegar

A crisp vinegar made with sweet and sharp organic apples. Perfect for salads, slaws and pickles.

If you don't have any butternut squash, try sweet potato

Each serving contains

Energy
1705kj
407kcal 20%
Fat
17g 24%
Saturates
5g 27%
Sugars
17g 18%
Salt
3g 51%

of the reference intake
Carbohydrate 31.3g Protein 30.9g Fibre 9.3g

Method

Preheat the oven to gas 7, 220°C, fan 200°C. Put the squash, apples, garlic and 2 of the rosemary sprigs in a roasting dish. Finely chop the leaves from the third sprig and add to the dish, discarding the stalk.
To make the glaze, whisk all of the ingredients in a bowl. Season, then pour into the roasting dish. Toss to coat the vegetables, then roast for 25 mins.
Add the sausages to the dish, toss with the veg and return to the oven for a further 18-20 mins or until the vegetables are tender and golden and the sausages piping hot. Crumble over the feta to serve.

See more Vegetarian recipes