An easy autumnal celebration of sausage and squash.
We recently started getting our vegetables delivered from a local greengrocers. They have such a great variety of seasonal produce! I was unable to resist one vegetable in particular – the assorted seasonal squashes. Butternut squash, whilst unheard of in my childhood, is pretty much a staple now. However as the weather draws colder all sorts of shapes and sizes of squash appear, with all sorts of knobbles and in all sorts of colours. They seem so much more authentic than the massive orange carving pumpkins (which are of course great fun).
You can, of course, make this recipe with butternut squash, and in this particular instance I did. However on trial runs I had fun with some of the different ones from the greengrocers. I wanted to make a really autumntal meal to celebrate autumn produce using squash – and what could be more autumnal than that Bonfire night favourite, sausages? Sausage and squash are a great flavour combination too, the salty umami flavours of the sausage being mellowed out by the squash.
The apple juice doesn’t really form a sauce, it just coats the ingredients in sticky, spiced goodness. Perfect with baked potatoes, or creamy mash and lashings of gravy.
Preparing the Sausage and Squash Bake
I’m lazy when it comes to cooking, so I usually roast squash. They are so easy to just scoop out of their skins! I didn’t have the option for this dish, however, so I cut the squash into chunks then use a vegetable knife to slice the peel off.
For this meal I’ve used chipolatas to spread out the sausagey-ness, but you can of course use a similar amount of your favourite sausages. A chipolata is roughly half the size of a traditional fat sausage. This time I served the tray bake with mash, but if you prefer to serve it with roast potatoes or wedges you could extend the cooking time to around an hour and a half, swapping trays every 30 minutes.
15 minPrep Time
1 hr, 15 Cook Time
1 hr, 30 Total Time
- 2 medium squashes
- 1 cooking apple
- 12 chipolata sausages (375g)
- 300ml apple juice
- 1 tsp cumin
- 1/2 tsp ground cloves
- Cut the squashes open and scoop out the seeds and accompanying filaments. Peel the squashes and cut into smallish chunks.
- Peel, core and chop the apple and spread the apple and squash out on a roasting tin or baking tray. Arrange the sausages on top.
- Mix the spices together and pour evenly over the tray.
- Cook for an hour and a quarter on gas mark 6 (200c/400F), or until the sausages are cooked and the squash tender. Turn the squash chunks and sausages once during cooking.