Sweet Apple & Squash Sausage Tray Bake
With its autumnal flavours and bright, beautiful colours, this tempting tray bake tastes just as good as it looks. Try swapping the butternut squash for pumpkin during the annual supermarket glut, and if you’re feeling extra luxurious, drizzle over a few drops of white truffle oil after cooking.
|1 packet of MOR Pork Sausages with Bramley Apple & Spinach
|3 tbsp olive oil
|1 small butternut squash, cut into slices
|1 red onion, cut lengthways into six pieces
|6 cloves garlic, skin left on, lightly crushed
|100g cooked chestnuts, lightly crushed
|50ml balsamic vinegar
|150g gorgonzola roughly chopped
|12 sage leaves
|(optional) 1 tbsp toasted pumpkin seeds
MOR Pork Sausages with Bramley Apple & Spinach nutritional information
Roast in the oven
Preheat the oven to 180°C. Place the sausages, onions and butternut into a large roasting tin and pour over the olive oil, then roast in the oven for about 15 minutes.
Add the garnish
Take the tray from the oven and scatter over the garlic, chestnuts, and – if you’re using them – pumpkin seeds. Drizzle the balsamic over the top, give the pan a good shake and return to the oven for a further 10 minutes until the squash begins to colour.
Next, grab the tray and scatter over the sage leaves, give the pan a light shake, then place the gorgonzola pieces evenly over bake. Return to the oven for a couple of minutes so that the gorgonzola softens, then remove from the oven and serve immediately.
For a luxurious touch, finish with a few drops of white truffle oil.