Smoky Sausage & Squash Traybake by Good Food

Ingredients

• 8 caramelised onion sausages
• 1 large butternut squash, peeled and cut into 2cm-thick slices
• 2 red onions, cut into thick wedges
• 1 tsp fennel seeds
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1 tbsp harissa
• 1 tbsp tomato purée
• 1 tbsp honey
• 2 tbsp olive oil
• Small handful fresh parsley, finely chopped
• To serve (optional) steamed new potatoes
• To serve (optional) greens
• To taste salt
• To taste black pepper

Instructions

1. Preheat your oven to 200°C (180°C fan/gas mark 6). This ensures the oven is at the correct temperature for even cooking and browning.
2. In a large mixing bowl, combine the fennel seeds, smoked paprika, ground cumin, olive oil, honey, tomato purée, and harissa. Whisk until well-combined, forming a fragrant marinade.
3. Add the sausages, red onions, and butternut squash slices to the bowl with the spice mixture. Using your hands or tongs, gently toss the ingredients to ensure everything is evenly coated in the marinade.
4. Transfer the marinated ingredients into a large roasting tin, spreading them out into a single, even layer. This promotes consistent cooking and browning.
5. Roast the traybake in the preheated oven for 30-40 minutes. Stir occasionally, perhaps every 15 minutes, to ensure that all sides of the ingredients get browned and the squash softens through. The sausages should be cooked through and golden, and the squash tender when pierced with a fork.
6. Once cooked, remove the traybake from the oven. Scatter the finely chopped fresh parsley over the top for a burst of freshness and color. Serve hot with steamed new potatoes and greens, if desired.