Veggie sausage and butternut squash traybake recipe

Veggie sausage and butternut squash traybake recipe

77 ratings

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 sticky honey-mustard glaze. See method

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

Ingredients

  • 500g pack frozen butternut squash
  • 2 red apples, cut horizontally into slices, seeds removed
  • 4 garlic cloves
  • 3 rosemary sprigs
  • 8 vegetarian sausages, such as Linda McCartney's
  • 50g feta

For the glaze

  • 2 tbsp olive oil
  • 1 tbsp cider vinegar
  • 2 tsp honey
  • 2 tsp wholegrain mustard

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

  1. 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.
  2. 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.
  3. 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.

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