Sausage & Vegetable Bake

Serves 4


3-4 tbsp Littleseed Rapeseed Oil

8 sausages

3 red onions, peeled and quartered

250g mushrooms, wiped clean and sliced

500g butternut squash (prepared weight) cut into chunks

2 garlic gloves, peeled and sliced

16 cherry tomatoes

2 tsp dried basil

1 x 400g tin chopped tomatoes

Salt & Pepper to taste

Fresh basil to garnish


Heat the oven to 200C / Fan 180C / Gas Mark 6

In a large bowl mix together the onions, mushrooms, butternut squash, garlic, cherry tomatoes, dried basil and chopped tomatoes. Season with salt and pepper and put into a large roasting tin, spreading the veg out evenly. Lay the sausages in the vegetables, generously drizzle the oil over all the ingredients.

Cook in the oven for about an hour until the sausages and veg are all cooked through.



Jennie Palmer