You know those nights when you get home from a hard day’s work, it’s dark and cold outside and you just want something really comforting to eat that’s going to warm you up and brighten your mood? That’s what this recipe is about…it’s the culinary equivalent of a cuddle.
The last thing you want after a tough day is a slog in the kitchen with tons of prep, lots of effort and a whole bunch of washing up at the end of it. I thought up this recipe with this unfortunate situation in mind, with the aim of providing you with the opposite scenario. Minimal prep, no effort and hardly any washing up. It’s such an easy recipe that is perfect for mid-week feasts because it delivers so much satisfaction! Sticky roasted sausages, super sweet squash bubbling away in spicy, sagey juices that are finished off with a glorious maple and mustard glaze. Heaven.
Aside from ease this dish has got other perks too. It’s got plenty of nutritious ingredients like squash, onions and chillies, that are all bang in season making life easier on our environment (they don’t have to be flown across the world) and easier on the bank balance as they’re so abundant. Finish it off with some mighty fine sausages from a butcher that you trust and there you have it, an easy autumnal feast to feed the family on a dark, chilly evening.
Mix it up – You could easily make this a vegan or veggie recipe by swapping the sausages for vegan or veggie ones.
3 tbs oil, whichever you prefer (but not extra-virgin olive oil)
A large squash, roughly 1kg, cut into 1.5cm wedges (1), seeds reserved
2 red onions cut into 1cm wedges
8-12 of your favourite sausages (2)
8 sage leaves, 4 finely sliced, 4 left whole.
1 red chilli finely sliced
1tbs wholegrain mustard
1tbs maple syrup
1tbs cider vinegar
Salt & pepper
Preheat oven to 180’C. Add 2 tbs oil to roasting tray & arrange squash on top. Place onions on top of squash and sprinkle with sliced sage and chilli. Add sausage to tray, drizzle remaining oil and sprinkle with seeds. Add salt & pepper, then roast for 20 minutes or until sausages are golden. In a bowl, mix together mustard, syrup & vinegar. Once sausages are ready, drizzle mixture over tray and give 2 more minutes in oven. Serve.
(1) Cut the wedges as uniformly as possible to ensure they cook quickly and evenly.
(2) I used some spicy chilli & paprika sausages that gave a lovely smoky & warm hum to the dish