Mildly exciting news: I re-launched my own Well Worn Whisk YouTube channel! There is only 1 little, lonely recipe on there at the mo’. But, fear not! I will be posting an easy family recipe there once a week. Some other stuff too about life in the country… (Plus I will still be vlogging over at Channel Mum too). Geez, I’m gonna be busy…
You guys know I love me a tray bake. The lazy mother that I am. What’s not to love though?? This combo is hearty and the fresh sage is a total game changer. Do use fresh – or rosemary if you can’t get sage. Or thyme. I’ll stop now.
Here is the full recipe for the above tray bake – which is so tasty and ridiculously easy, it’s almost embarrassing. This is a great one for a quick dinner on bonfire night. Or if you are having people round, get a couple of big trays going. All you need then is fireworks! And beer.
Serves: 3-4 (perfect for 2 adults and 2 young kids)
Prep time: 5 minutes
Cook time: 45 minutes
Total time: About 50 minutes
8 thick pork sausages
1 butternut squash, peeled, de-seeded and cut into chunks
1 red onion, peeled and cut into chunks
Fresh sage, about a handful
Pepper – no salt as the sausages are salty
Mayo (for kids)
- Preheat oven to 190C.
- Peel and chop veggies. Combine with sausages, oil, herbs and pepper in a pan. Toss.
- Roast for about 45 minutes, turning over once.
- Serve with watercress and mustard. Mayo for kids.