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European Recipes

Double Sausages and Roasted Butternut Squash

Double Sausages and Roasted Butternut Squash

Double Sausages and Roasted Butternut Squash

with tossed salad

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Tender and slightly sweet butternut squash is paired with sizzling sausages and a super salad for a fantastically filling meal!

Tags:

Quick

•Eat Me First

•Protein Rich

Allergens:

Sulphites

The quantities provided above are averages only.

Total20 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

1 unit(s)

Tomato

30 grams

Green Pesto

40 grams

Salad Leaves

2 sachet(s)

Balsamic Glaze

(Contains: Sulphites)

900 grams

Irish Pork Sausages

300 grams

Diced Butternut Squash

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

Nutrition Values

Energy (kJ)3684 kJ

Energy (kcal)880 kcal

Fat47.7 g

of which saturates14.4 g

Carbohydrate42 g

of which sugars23.3 g

Dietary Fiber0.8 g

Protein70.5 g

Salt10.9 g

Potassium94.8 mg

Calcium4 mg

Iron0.1 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

•Baking Sheet with Baking Paper

Cooking Steps

Roast the Butternut

1

Preheat your oven to 240°C/220°C fan/gas mark 9.
Pop the butternut squash onto a large (lined) baking tray.
Drizzle with oil, season with salt and pepper then toss to coat. Spread them out in a single layer.
When the oven is hot, roast on the top shelf until soft and golden, 18-20 mins.
Turn the tray halfway through.

Cook the Sausages

2

Pop the sausages onto a lined baking tray.
When the oven is hot, bake on the middle shelf until golden brown and cooked through, 20-25 mins. IMPORTANT: Wash hands and equipment after handling raw meat. Sausages are cooked when no longer pink in the middle.
Turn halfway through.

Toss the Salad

3

Meanwhile, cut the tomato into 1cm chunks.
Just before serving, toss the salad leaves with tomatoes, half the balsamic glaze and a drizzle of oil.
Season to taste with salt and pepper.

Finish and Serve

4

Toss the roasted butternut with the pesto and divide between plates.
Serve the sausages and tossed salad alongside.
Drizzle the remaining balsamic glaze over the sausages to finish.

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