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Butternut squash bake

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This uses the classic Italian combination of butternut squash and sage. This is usually seen in ravioli served with a sage and butter sauce, here I have used our sagey, Lincolnshire sausages. Autumn is the best time for squashes, this dish is easy to make, uses a few seasonal ingredients, is colorful and tastes good. Serve it with mashed potatoes, any left overs can also be used as the basis for a great stuffing for turkey, duck or goose.

The picture shows the raw dish - ready to go into the oven!

400 g Lincolnshire sausages
1 butternut squash
1 - 2 sweet potatoes (optional but adds bulk, colour and sweetness)
1 onion, peeled and sliced into rings
A handful of fresh sage leaves, chopped
Olive oil
Salt and black pepper


Slice each sausage into 2 or 3 chunks
Peel the squash and sweet potatoes, slice into 2 cm chunks
Add the onion and sage, mix well
Add a tablespoon of olive oil, salt and black pepper, mix and transfer to a heavy baking sheet, large enough to accommodate everything in one layer
Bake in a medium oven (190 degrees, gas mark 5) for 45 - 60 minutes, stir the dish once or twice but leave edges of the veg to caramelize
Serve with mashed potato and crusty bread

Suggested Sausages

A good herby Lincolnshire sausage made with plenty of sage (avoid any with thyme or other herbs). My favorite Lincolnshire sausages come from Elite Meats of Lincoln and FC Phipps

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