Ingredients
The following ingredients have 4 Servings
- 1 small squash*
- 500 g baby potatoes
- 6 garlic cloves
- 1 tbs olive oil
- 1 tsp dried mixed herbs
- salt & black pepper
- 1 red pepper
- 1 yellow pepper
- 1 courgette
- 1 large red onion
- 10 fresh premium pork chipolata sausages
Instruction
- Preheat the oven to 200°C (Gas mark 6/390°F).
- Prepare the squash – wash the outside by giving it a scrub all over under a running tap then pat dry. Slice the squash in half and scoop out the seeds with a spoon. Cut the top (stalk) and bottom off each piece and discard. Cut the rest of the squash into bite sized pieces, leaving the skin on.
- Wash and pat dry the potatoes and slice into bite sized pieces.
- Add the squash and potatoes to a large roasting tin along with the whole garlic cloves (still in their papery skin) and olive oil. Sprinkle over the dried herbs and season with a little salt and pepper.
- Shake the vegetables around in the roasting tin until completely coated in the oil.
- Pop the roasting tin in the oven for 10 minutes.
- Whilst the squash and potatoes are roasting, prepare the rest of the vegetables – deseed and chop the peppers into bite sized pieces, wash and cut the courgette into bite sized pieces and peel and roughly chop the onion.
- After 10 minutes in the oven, remove the roasting tin, give it a good shake, add the peppers to the pan, and return to the oven for a further 10 minutes.
- Once 10 more minutes have passed, remove the roasting tin again, add the courgette and onion to the pan and give it another shake before returning to the oven. Roast for another 20 minutes, checking regularly and giving the pan a shake half way through if needed to ensure that the vegetables cook evenly.
- Meanwhile, cook the sausages according to pack instructions. We prefer to grill ours to keep the meal a little healthier.
- Once the vegetables have finished roasting, add the sausages to the roasting tin, season with a little more salt and black pepper to taste and serve immediately.
