Easy Sausage Traybake

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5 from 12 votes

Quick, delicious and adaptable, this easy sausage traybake is a perfect midweek meal. Throw it all onto a sheet pan and dinner can be served in around 45 minutes. Thanks to my quick trick, the vegetables are always perfectly cooked and never mushy.

Servings: people

Author: Helen Best-Shaw

Prep Time5

Cook Time35

Ingredients

½ butternut squash - about 500g, peeled and cut into 2 cm chunks
1 tbs olive oil - extra virgin
450 g pork sausages - good quality, high welfare – or use other meats or meat-free versions
3 sprigs rosemary or thyme
1 red pepper - cut into 2 cm chunks
2 onions - peeled and cut into chunks
4 cloves garlic
150 g cherry tomatoes

Instructions

Preheat your oven to 200°C / 180°C fan / gas mark 6 / 400°F.
Peel the squash, discard the seeds and cut the flesh into 2 cm chunks.
Put the squash on a large heavy roasting tray, pour the oil over, season with salt and pepper and give a good shake to coat the squash with the oil.
Nestle the sausages and the herbs between the chunks of squash and bake for 15 minutes.
Remove from the oven and give the tray a good shake to turn the chunks of squash over. Use a pair of tongs to flip the sausages.
Add the chopped peppers, onion, garlic and the cherry tomatoes and return to the oven for another 15–20 minutes until cooked.
Removed the cooked herbs and replace with fresh before serving.

Notes

This dish reheats well. To reheat add a glug of white wine or stock, cover the dish with foil and put in a hot oven for 15 minutes.
Always buy good quality, high welfare sausages; the taste makes it worth it, and with good quality products you need less of them.
Vegetarian sausages also work well.
Use a large enough roasting tray – you need the vegetables in one layer so they roast, not steam. If needed use two trays.
Mix up the vegetables. Add the hard/solid vegetables at the start of cooking, and softer ones halfway though. This is a perfect recipe for using up what you have. Try -
- Small pieces of new/salad potato
- Chunks of sweet potato
- Carrots or parsnips
- Chunks or courgette (zucchini) or aubergine (eggplant).
Vary the herbs and spices. Throw in a good pinch of chilli flake or add some wedges of lemon.
If you want to make a sauce, add half a cup of stock or broth along with the softer vegetables. For a mustard sauce, whisk 2 heaped teaspoons of grain mustard into the stock and pour over.

Nutritional Information

This recipe is 23 Weight Watchers Smart Points per portion

• Please note that the nutrition information provided below is approximate and meant as a guideline only.

• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.