Turn your sausages into meatballs and roast with bitesize pieces of squash and crisp sage for an all-in-one midweek meal
Ingredients
8 pork sausages, skins removed
1 tsp fennel seeds, crushed
sage leaves, chopped to make 1 tbsp, plus extra to serve
500g butternut squash, peeled and cut into bite-sized pieces
2 small red onions, cut into wedges
1 tbsp olive oil
100ml chicken stock
cooked greens to serve
Step by step
Heat the oven to 190C/fan 170C/gas 5. Put the sausagemeat, fennel and 1 tbsp of sage in a bowl and mix together. Divide into 15 meatballs.
Put the squash chunks and onions in a shallow baking tray or ovenproof pan. Drizzle over the oil and season well, then spread out and sit the meatballs among the veg. Bake for 30-40 minutes or until the squash is tender and the meatballs are browned and cooked through. Pour in the stock and cook for another 10 minutes. Sprinkle over more chopped sage and serve with greens.
