Does your appetite completely change with the weather or is that just me? I mentioned before that one of the things I love about autumn is the hearty meals… well here you are, about to get a taste of one! I’m addicted to butternut squash. I eat it all year round, but it’s definitely a warm and cozy favorite!
I discovered a similar recipe in The Roasting Tin, which is a sausage and butternut squash tray bake, and then I discovered a similar one in Tesco’s food magazine using veggie sausages. Being a non-meat eater, who happens to love veggie sausages (Oh hey, Linda McCartney!) I thought I’d try the vegetarian version and honestly, it’s brilliant!
And now on to the recipe!
Veggie Sausage and Butternut Squash Traybake
The perfect meal for a crisp autumnal night. It takes no time at all and is a tasty meal that won’t disappoint!
500g butternut squash, peeled and diced
2 red apples, divided
4 cloves of garlic
3 stems of rosemary
8 vegetarian sausages
50g feta cheese (optional)
2 tbsp olive oil
1 tbsp cider vinegar
2 tsp honey
2 tsp mustard
1. Preheat the oven to 220°C or 200°C fan.
2. Put the butternut squash, apples and garlic in a roasting tin. Take the leaves off of one stem of rosemary and chop them up. Sprinkle over the tin, and then add the remaining rosemary.
3. In a small bowl, mix together the olive oil, cider vinegar, honey and mustard. Season generously with salt and pepper and pour over the butternut squash and apples. Toss until everything is coated.
4. Cover the roasting tin with foil and roast for about 25 minutes.
5. Take the roasting tin out of the oven and remove the foil. Place the sausages on top, and put back in the oven, uncovered. Roast for another 18-20 minutes until the sausages are cooked. Remove from the oven, and if using, sprinkle feta cheese on top.
– If you’re a veggie sausage fan, I like using the Linda McCartney Rosmary and Onion flavor, but feel free to mix it up! You can even use real sausages if you want, just check how long they’ll need to cook in the oven and adjust the time!