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Oven Baked Double Sausage and Butternut Hash
Oven Baked Double Sausage and Butternut Hash

Oven Baked Double Sausage and Butternut Hash

with aioli drizzle

Tender butternut (pre-chopped for your convenience) is paired with meaty pork sausages in this easy-baked meal.

Tags:
Protein Rich
Quick Prep
Eat Me First
Allergens:
Egg
Mustard

The quantities provided above are averages only.

Total35 minutes
Cooking Time10 minutes
DifficultyEasy

Ingredients

Serving amount

1 unit(s)

Onion

40 grams

Salad Leaves

1 sachet(s)

Aioli

(Contains: Egg, Mustard)

900 grams

Irish Pork Sausages

300 grams

Diced Butternut Squash

120 grams

Peas

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

Nutrition Values

Energy (kJ)4188 kJ
Energy (kcal)1001 kcal
Fat57.8 g
of which saturates15.1 g
Carbohydrate46.4 g
of which sugars22.5 g
Dietary Fiber0 g
Protein74.1 g
Cholesterol0 mg
Salt9.67 g
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

Get Prepped
1
  • Preheat your oven to 220°C/200°C fan/gas mark 7.
  • Halve and peel the onion. Cut each half into 3 wedges.
Bake the Butternut
2
  • Pop the butternut squash and onion onto a large (lined) baking tray.
  • Drizzle with oil, season with salt and pepper then toss to coat.
  • Spread out in a single layer on one side of the baking tray. 
  • Pop the sausages on the other side.
  • When the oven is hot, roast on the top shelf until soft and golden, 20-30 mins. Turn the tray halfway through.

TIP: Use two baking trays if necessary.

Toss the Salad
3
  • When the butternut has 5 mins left to cook, toss the peas with a pinch of salt and pepper.
  • Pop onto the tray with the butternut and return to the oven to allow to warm through. 
  • Just before serving, toss the salad leaves with salt, pepper and drizzle of oil.
Finish and Serve
4
  • Divide the roasted butternut, sausage, onion and peas between plates.
  • Drizzle over the aioli and serve the salad alongside.