|
Sausage Meatball & Butternut Squash Traybake |
Printer Friendly Copy |
 |
|
| Serves 3 |
Prep 10 mins |
Cooking 40 mins |
Easy |
|
| |
|
|
My rating |
 |
Ingredients |
8 pork sausages, skins removed
1 tsp fennel seeds, crushed
1 tbsp sage leaves chopped, + extra to serve
500g butternut squash, peeled & cut into bite-sized pieces
2 small red onions, cut into wedges
1 tbsp olive oil
200ml chicken stock
cooked greens to serve
|
|
-
Heat the oven to 190C/fan
170C/gas 5. Put the sausage meat, fennel and 1 tbsp of sage
in a bowl and mix together. Divide into 15 meatballs.
-
Put the squash chunks and
onions in a shallow baking tray or ovenproof pan. Drizzle
over the oil and season well, then spread out and sit the
meatballs among the veg. Bake for 30-40 minutes or until
the squash is tender and the meatballs are browned and
cooked through. Pour in the stock and cook for another 10
minutes. If the squash is not cooked when the meatballs
are ready, remove the meatballs and keep warm, while you
cook the squash and onions in the microwave. When ready, sprinkle over more chopped sage and serve with
greens or sliced cucumber in the summer for freshness.
|
|
DAILY
DINNERS 
