ROASTED SAUSAGE, APPLE & BUTTERNUT TRAYBAKE

INGREDIENTS

• 1 butternut squash, deseeded, quartered and cut into 0.5cm slices (no need to peel)
• 1 red onion, peeled and cut into wedges
• 1 apple, cubed
• 100g cherry tomatoes
• 4 spring onions, halved lengthways
• 4 tbsp olive oil
• 6 Artcaffé Market Butchery sausages of choice
• 1 can of Cooks & Co butterbeans, drained, Artcaffé Market
• 1 tbsp honey
• 2 tsp Edmond Fallot mustard, Artcaffé Market
• 10g parsley, finely chopped
• Salt & pepper

METHOD

1. Preheat the oven to 200°C. Combine the sausages, squash, spring onions, red onion, and tomatoes, and 2 tbsp oil in a large bowl. Season with salt & pepper and toss until well-coated. Carefully arrange everything over the preheated baking tray, then nestle in the sausages and bake for 10 minutes.
2. Meanwhile, make the dressing. Whisk together the honey, mustard, parsley and remaining 2 tbsp oil, salt, pepper and set aside.
3. Remove the baking tray from the oven, add the apples and butterbeans and toss with the vegetables. Flip the sausages over, then bake for 15 more minutes, until the vegetables are golden and tender, and the sausages are golden and there is no pink meat.
4. Divide everything between 2 plates, drizzle generously with the dressing, then serve immediately.