About the Recipe
A firm family favourite filled with all the warmth and colour of autumn. (And with minimal washing up!)
Ingredients
8-12 sausages
2 butternut squash
1 garlic bulb
1 tbsp olive oil
2 tbsp maple syrup
1 tbsp English mustard
a generous pinch of dried thyme
salt and pepper to taste
tenderstem broccoli
Preparation
Preheat the oven to 190°C (375°F), Gas Mark 5.
Put the sausages into a large roasting tin. Halve and peel the squash, remove the seeds, and cut the flesh into chunks. Take the garlic and crush each clove under the flat of a knife blade. Remove the skin and add to the roasting tray with the butternut squash.
In a small bowl, add the olive oil, maple syrup, mustard, and thyme. Mix together and then drizzle evenly over the contents of the roasting tin. Season generously, or to taste.
Roast in the oven for 30-35 minutes, turning everything once during cooking, until the sausages are brown and cooked through. In the meantime, prepare and cook the tenderstem broccoli according to your preferred method.
Once cooked, remove the sausages and keep warm. Mash the butternut and garlic cloves together, and serve alongside the sausages and tenderstem broccoli.
Enjoy!