Roast Winter Squash, Red Peppers, Red Onions & Sausages

by Xanthe Clay from The Contented Cook (Kyle Books)

Photography:  Tara Fisher

My friend Caroline Gilmartin gave me this recipe for a gorgeous savoury mêlée of sausages and vegetables.  The sticky, savoury juices at the bottom of the pan are particularly good, so scrape the dish well as you serve up. Serve with mashed potatoes or just good bread.

Serves 4

Ingredients

8 large best-quality sausages

2 red peppers, deseeded and cut into chunks

2 medium red onions, peeled and quartered

1kg winter squash, such as butternut, deseeded and cut into wedges about 2.5cm thick

Leaves from 3 rosemary sprigs

2-3 tbsp olive oil

Salt

Method

Preheat the oven to 200˚C (gas mark 6).

Put the sausages, peppers, red onions and squash in a large roasting tin. 

Scatter over the rosemary, along with a fat pinch of salt. 

Drizzle with 2-3 tablespoons olive oil and turn the sausages and vegetables in it until well coated.

Roast for about 40 mins until the sausages are cooked through, and the vegetables are tender and browned.

Drinks tasted on air, alongside the dish:

https://www.dropbearbeers.com/product/raspberry-cut-lager/ & https://www.vocationbrewery.com/collections/440ml-special-edition/products/festzeit-5-2-marzen-lager-440ml