Sausage, Squash and Potato Bake
This sausage, squash and potato bake is a hearty one-pan meal with golden roasted sausages, caramelised squash, and crispy potatoes. Easy to make, family-friendly, and perfect for autumn dinners.
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
Calories: 678kcal | Carbohydrates: 49g | Protein: 28g | Fat: 41g | Saturated Fat: 13g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 17g | Trans Fat: 0.3g | Cholesterol: 96mg | Sodium: 1238mg | Potassium: 1675mg | Fiber: 6g | Sugar: 8g | Vitamin A: 13391IU | Vitamin C: 54mg | Calcium: 110mg | Iron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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