Simple. Delicious. One pan.
What more could you want?!
This week’s recipe was a tough one to call. Running through my head were thoughts like:
- Do I post a recipe at all?
- What if you don’t have these ingredients?
- Do I write about different types of bread flour and how to use them instead?
But then I thought no! I’m going to write a recipe. And it’s going to be this recipe. Why? Because it’s bloody delicious! Hearty. Warming. And, in my opinion, a home comfort that we all need right now…along with wine…a large one if you please.
Meaty pork sausages mixed with sweet apples, caramelised squash and roasted red onion make a colourful and winning plate.
Ready in under 40minutes, it’s become a seasonal favourite in my house and also one that appears throughout the year as squash keeps months after harvest, so do apples and when aren’t their sausages?
If you don’t have any apples, feel free to swap for pears. If you don’t have either feel free to leave them out, but consider a honey mustard glaze in the last ten minutes of cooking for additional flavour. Simple mix equal parts brown sugar and wholegrain mustard and drizzle over the top.
I’ve written this recipe for two people. Simply increase quantities as needed.
- 4 sausages
- 2 medium apples
- 1/2 butternut squash or 1/3 pumpkin
- 2 medium red onions or 1 large one
- Salt & Pepper
- Olive oil
- Optional: 1 tsp of dried rosemary.
- Oven preheated to 210°C/190°C Fan
- Oven tray
This recipe was written in the garden on a sunny but crisp March morning while everything in nature was doing it around me.
Let’s Get Cooking!
- Cut your onion in to 4 wedges. Slice your squash in half, scoop out the seeds then slice in 1cm slices (you can leave the skin on, it’s edible). Core your apple and slice in to 4 wedges.
- Grab your oven tray and add the sausages, your fruits and vegetables, a little seasoning, your herbs if using and your oil.
- Mix together so everything coated. Roast in the oven for 35 to 40mins.
- Your fruits and vegetables should be golden, your sausages cooked through and a little pan juice might also be there to drizzle over after you’ve plated up!