Return to Blog
Wednesday 27th September 2017

Autumnal Sausage and Butternut Squash Traybake

Serves 4


8 thick butchers’ pork and herb sausages
500g potatoes
1 butternut squash
2 tbsp. clear honey
1 large red onion, cut into petals
3 rashers of smoked streaky bacon, cut into thick lardons
4 cloves of minced garlic
2 sprigs of picked thyme
6 shredded sage leaves
80g Stilton cheese
Zest and juice of 1 lemon
4 tbsp. olive oil


1.Preheat the oven to 220 °C/gas mark 7.

2.Take the garlic, lemon zest, juice and the thyme, and mix in a bowl with two tbsps. of olive oil. Rub the mixture all over the sausages, season with salt and pepper and leave out at room temperature to marinate whilst you prepare the vegetables.

3.Take a large roasting tin and pop it into the oven to heat up while you prepare the vegetables. Cut the potatoes and the squash into two-inch chunks, then cut the onion into petals. Toss them in a bowl with the bacon lardons and remaining oil and seasoning, ensuring that all are well coated.

4.Next, put the mixed ingredients into the pre-heated roasting tin and shake gently to make sure your ingredients are evenly spread. Lay over the pork sausages and add any remaining marinade.

5.Roast in the hot oven for 20 minutes, shaking the tray and turning the ingredients half way through cooking. With five minutes of cooking time left, remove your tray from the oven and drizzle the honey, scatter the shredded sage, and crumble the stilton cheese on top. Return to the oven and cook for the remaining 5 minutes.

6.Once cooked, remove from the oven and serve piping hot with some serve with seasonal curly kale. Lovely!