Roast sausage & squash with mustard & sage

Name: Roast sausage & squash with mustard & sage
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Cuisine: Global
Ingredients: 8 pork & apple sausages; 1 large red onion, cut into wedges; 300 grams butternut squash, cut into wedges; 1 smalls pack sage leaves; 1 Tbsp olive oil; 2 teaspoons plain flour; 200 milliliters chicken stock; 2 Tbsps wholegrain mustard; 500 grams leftover mashed potato and cauliflower (see goes well with, right)

Roast sausage & squash with mustard & sage is a dairy free main course. One portion of this dish contains around 40g of protein, 65g of fat, and a total of 862 calories. This recipe serves 4. If you have flour, chicken stock, wholegrain mustard, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 1 hour and 15 minutes. Beef Wellington with Roast Pumpkin, Parsnip and Mushrooms in a Creamy Sage and Mustard Sauce, Roast Squash Risotto Recipe (with Sage, Chestnut & Pancetta), and Sausage, Sage and Apple-Stuffed Acorn Squash are very similar to this recipe.

Instructions

Heat oven to 200C/180C fan/gas

Equipment you will use

Oven

Put the sausages in a large roasting tin with the onion, squash and sage.

Ingredients you will need

Sausage

Squash

Onion

Sage

Drizzle over the olive oil and toss together. roast for 40-50 mins, turning occasionally, until the sausages are golden and the squash is tender.

Ingredients you will need

Olive Oil

Sausage

Squash

Transfer to serving plates.

Drain away any excess oil from the tin, then place the tin over a medium heat on the hob.

Ingredients you will need

Cooking Oil

Mix in the flour, then gradually pour in the stock, scraping up any bits left in the bottom of the tin. Stir in the mustard. Gently simmer for 5 mins until thickened.

Ingredients you will need

Mustard