This sausage, squash and potato bake is a perfect one-pan comforting meal. Sweet roasted squash and tender potatoes pair beautifully with golden sausages, all caramelised together in the oven. Serve with onion gravy and your choice of vegetable side dishes. It's an easy, fuss-free recipe that's packed with flavour, making it ideal for busy weeknights, autumn dinners, or weekend family gatherings.
A delicious comfort food dish with squash giving it a seasonal twist. If you prefer different root veg, try carrots or parsnips.
Finally, you'll have minimal washing up...and that's a winner in my book!
Tips
- Optional variations:
- Use pork, chicken or vegetarian sausages to suit dietary preferences.
- Swap the squash for carrots or parsnips.
- Add red onions or peppers for more depth.
- Scatter the bake with garlic cloves or drizzle with honey or maple syrup for a sweet-savoury touch.
- Finish with fresh parsley, thyme or rosemary before serving.
- This sausage, squash and potato bake recipe is easily adapted if you're cooking for less or more people. If doubling up, use a large and a medium roasting tin.
Frequently Asked Questions
Yes - chop and prep everything in advance, then bake when ready. The onion gravy can be made ahead, cooled and kept in the fridge. Reheat gently on the hob while the bake is in the oven.
It's best eaten fresh, but leftovers can be frozen for up to 2 months. Reheat in the oven for best texture.
Thick pork sausages are classic, but chicken sausages or spiced chorizo sausages also work beautifully.
Yes - use plant-based sausages.
Cut it into chunks and don't overcrowd the roasting tin so it roasts instead of steams.
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HOW TO MAKE THIS SAUSAGE, SQUASH AND POTATO BAKE
Ingredients
- 500g baby potatoes, halved
- half a large butternut squash (approx. 500g), peeled, deseeded and cut into 3cm chunks
- 1 onion (approx. 100g), thinly sliced
- 8 pork and caramelised onion sausages
- 4 tsp vegetable or sunflower oil
- salt and freshly ground black pepper
Onion Gravy:
- 1 tsp sunflower or vegetable oil
- 1 large onion (approx. 200g), thinly sliced
- 1.5 tsp caster sugar
- 1 tbsp balsamic vinegar
- 0.5 tsp Worcestershire sauce
- 2 tbsp plain flour
- 700ml beef stock
- salt and freshly ground black pepper
Instructions
- Heat the oven to 220C/200C fan/gas 7. Put the potatoes, squash, onion and sausages into a large roasting tin. Pour over the oil and season well with salt and freshly ground black pepper. Toss to coat and then spread everything into an even layer in the tin.
- Roast in the oven for 20 minutes.
- Meanwhile, make the gravy - heat the oil over a medium heat in a large saucepan. Add the sliced onion and cook slowly on a low to medium heat for 15 minutes, until they are soft and caramelised, stirring occasionally. Add the sugar, balsamic vinegar and Worcestershire sauce and cook for 5 minutes, until sticky.
- Remove the tin from the oven, and using a potato masher, lightly mash the potatoes and squash. Turn the sausages and return the tin to the oven and roast for another 10 minutes.
- To finish the gravy, stir the flour into the onions to make a paste and cook for 1.5 minutes. Increase the heat to medium and pour in the stock, stirring continuously, a little at a time, until you have a smooth, thick sauce. Season, to taste, and reduce the heat to a simmer and cook for 15 minutes.
- Serve the bake with the gravy and your choice of vegetable of side dishes.
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Sausage, Squash and Potato Bake
Equipment
Ingredients
- 500 g (1.1 lb) baby potatoes halved
- half a large butternut squash (approx. 500g) peeled, deseeded and cut into 3cm chunks
- 1 onion (approx. 100g) thinly sliced
- 8 pork and caramelised onion sausages
- 4 tsp vegetable or sunflower oil
- salt and freshly ground black pepper
Onion Gravy:
- 1 tsp sunflower or vegetable oil
- 1 large onion (approx. 200g) thinly sliced
- 1.5 tsp caster sugar
- 1 tbsp balsamic vinegar
- 0.5 tsp Worcestershire sauce
- 2 tbsp plain flour
- 700 ml (3 cups) beef stock
- salt and freshly ground black pepper
Instructions
- Heat the oven to 220C/200C fan/gas 7. Put the potatoes, squash, onion and sausages into a large roasting tin. Pour over the oil and season well with salt and freshly ground black pepper. Toss to coat and then spread everything into an even layer in the tin.
- Roast in the oven for 20 minutes.
- Meanwhile, make the gravy - heat the oil over a medium heat in a large saucepan. Add the sliced onion and cook slowly on a low to medium heat for 15 minutes, until they are soft and caramelised, stirring occasionally. Add the sugar, balsamic vinegar and Worcestershire sauce and cook for 5 minutes, until sticky.
- Remove the tin from the oven, and using a potato masher, lightly mash the potatoes and squash. Turn the sausages and return the tin to the oven and roast for another 10 minutes.
- To finish the gravy, stir the flour into the onions to make a paste and cook for 1.5 minutes. Increase the heat to medium and pour in the stock, stirring continuously, a little at a time, until you have a smooth, thick sauce. Season, to taste, and reduce the heat to a simmer and cook for 15 minutes.
- Serve the bake with the gravy and your choice of vegetable side dishes.
Notes
- Optional variations:
- Use pork, chicken or vegetarian sausages to suit dietary preferences.
- Swap the squash for carrots or parsnips.
- Add red onions or peppers for more depth.
- Scatter the bake with garlic cloves or drizzle with honey or maple syrup for a sweet-savoury touch.
- Finish with fresh parsley, thyme or rosemary before serving.
- This sausage, squash and potato bake recipe is easily adapted if you’re cooking for less or more people. If doubling up, use a large and a medium roasting tin.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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