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
Protein74.1 g
Salt9.7 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
1
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Halve and peel the onion. Cut each half into 3 wedges.
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.
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.
4
- Divide the roasted butternut, sausage, onion and peas between plates.
- Drizzle over the aioli and serve the salad alongside.
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