Autumn 2025

Sausage and Autumn Vegetable Traybake

Serving: 4

Prep Time: 10 minutes

Cook Time: 45 minutes

6-8 chunky sausages

1 large butternut squash or pumpkin, scrubbed (or peeled if the skin seems very thick) and cut into 1 inch wedges.

2 red onions, cut into thick wedges

1 large leek, cut into 2 inch chunks

2 apples, cut into quarters, cores removed

Small bunch of oregano

4 tbsp olive oil

Maldon Sea Salt

200ml chicken or vegetable stock

For the mash:

1kg mixture of potatoes and parsnips, peeled and cut into chunks

75g butter

4 tbsp sour cream

Bunch of chives, finely sliced

Maldon Garlic Sea Salt

Preheat the oven to 180C fan.
Toss the sausages, squash wedges, onion wedges, leek chunks, apples, oregano and olive oil in your largest roasting tray. Season with Maldon Sea Salt and lay the sausages on top of the vegetables.
Roast for 25 minutes then remove from the oven and add the stock to the base of the tray. Return to the oven for a further 25 minutes until the sausages are well browned and cooked through.
Meanwhile, for the mash, put the potatoes and parsnips in a large pot of cold salted water. Bring to the boil and cook for 10-15 minutes until the potatoes and parsnips fall off an inserted fork. Drain and leave to steam dry in the colander for a few minutes then return to the pot and mash with the butter. Once at your preferred consistency, stir in the sour cream and season to taste with Maldon Garlic Sea Salt and black pepper.
Scatter the chives over the mash and serve the sausages and vegetables straight from the tray.