Roasted squash, apple & sausage traybake

Name: Roasted squash, apple & sausage traybake
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2
Ingredients: 1 Assorted squash (such as queen), deseeded, quartered and cut into 0.5cm slices (no need to peel); 1 bulb/s fennel, trimmed and thinly sliced; 2 Granny Smith apples, skins left on, cut into 1.5cm slices; 4 tbsp olive oil; 6 pork sausages; 1 tbsp clear honey; 2 tsp English mustard; 20 g pack tarragon, finely chopped

The sweetness of squash works well with sharp apple and rich pork sausages in this one-pan supper.

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Serves2
CourseMain meal
Prepare20 mins
Cook20 mins
Total time40 mins

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1 Assorted squash (such as queen), deseeded, quartered and cut into 0.5cm slices (no need to peel)
1 bulb/s fennel, trimmed and thinly sliced
2 Granny Smith apples, skins left on, cut into 1.5cm slices
4 tbsp olive oil
6 pork sausages
1 tbsp clear honey
2 tsp English mustard
½ x 20g pack tarragon, finely chopped

Preheat the grill to 200ºC, or its highest setting, and place a large baking tray on the top rack. In a large bowl, combine the squash, fennel, apples and 2 tbsp oil. Season and toss until well coated. Carefully arrange everything over the preheated baking tray, then nestle in the sausages and grill for 10 minutes.
Meanwhile, make the dressing. Whisk together the honey, mustard tarragon and remaining 2 tbsp oil, then season and set aside.
Remove the baking tray from the grill, using tongs to toss the vegetables and flip the sausages over, then grill for 10 more minutes, until the vegetables are golden and tender, and the sausages are golden and there is no pink meat. Divide everything between 2 plates, drizzle generously with the dressing, then serve immediately.

Cook’s tip

To serve more people, and make 1 pack of sausages go further, tip a can of drained warmed cannellini beans into the tin a few minutes before the sausages are ready.

Typical values per serving when made using specific products in recipe