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Autumn Squash and Sausage Bake


D/F, E/F, N/F
Prep Time: 5-7 Mins
Cook Time: 45 Mins


I love autumn. It’s actually my favourite season. Something about the cooler days, leaves changing colour, being well into the hustle of the year - but not quite the challenge of peak winter. I also love a good tray bake. Being a working mum means having options up my sleeve that I can quickly throw together - this one is exactly that! If you are wondering just how healthy sausages are you can read my blog here and for plant based subs see notes at the end. 


16-18 sausages (approx.)

½ butternut pumpkin (squash), cut into 2cm pieces

2 red onions, cut into quarters

70g tomato paste

2 tb honey

4 tb olive oil (+ extra to fry sausages)

1-2 tsp fennel seeds

2 tsp cumin

2 tsp paprika

Parsley (to serve)

Peas/beans/mashed potato (to serve, optional)


Preheat the oven to 180 degrees and line a roasting tray with non-stick paper.

Place a large frypan on medium heat. When hot add oil and quickly brown sausages and set them aside.

Prepare the squash and onion and also set aside. In a large bowl add in the paste, honey, olive oil, fennel seeds, cumin and paprika. Mix and then tip in the sausages and vegetables coating well. 

Add everything to the baking tray. Place in the oven and bake until cook - if you can turn ingredients over in the tray a couple of times. 

To serve, add parsley and beans/peas or mashed potato (if desired).


Make it Plant Based:

This recipe would work well with tofu - just use instead of the sausages (plant based sausages are a given for a swap). 

You could also boost the vegetables right up and add some chickpeas. 

Other Notes: 

You could also use my DJK Moroccan Mix as the flavour based (along with wet sauce ingredients).

This also works well cold so if you are lucky to have left overs you can take for lunch!

xx Dr Julie

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