Roast sausage & squash with mustard & sage

Dairy Free
Health score
23%
Roast sausage & squash with mustard & sage
75 min.
4
885kcal

Suggestions


If you're looking for a hearty and flavorful meal that's both satisfying and easy to make, this Roast Sausage & Squash with Mustard & Sage is the perfect dish to try. It’s a comforting combination of juicy pork & apple sausages, tender butternut squash, and a fragrant blend of sage, all roasted together to perfection. The best part? This meal is naturally dairy-free, so it’s ideal for those with dietary restrictions or anyone looking to enjoy a lighter, yet filling meal.

The savory sausages provide a wonderful contrast to the sweetness of the squash, while the mustard and sage sauce adds a zesty, aromatic finish to the dish. The simplicity of roasting everything in one pan not only makes for an easy clean-up but also locks in all the delicious flavors. Serve this with a scoop of yesterday's leftover mashed potatoes and cauliflower for an extra comforting touch, or pair it with some fresh greens for balance.

Perfect for a cozy family dinner or a weekend lunch, this recipe is not just about great taste—it’s about making the most of what you have on hand while enjoying a meal that’s sure to leave everyone feeling satisfied and nourished. Whether you’re feeding a crowd or just looking for an effortless meal, this roast is bound to become a new favorite in your weekly rotation!

Ingredients

  •  pork sausage 
  • large onion red cut into wedges
  • 300 butternut squash cut into wedges
  • 0.5 small sage 
  • tbsp olive oil 
  • tsp flour plain
  • 200 ml chicken stock see 
  • tbsp coarse mustard 
  • 500 potatoes leftover mashed well (see 'goes with', right)

Equipment

  • frying pan
  • oven

Directions

  1. Heat oven to 200C/180C fan/gas
  2. Put the sausages in a large roasting tin with the onion, squash and sage.
  3. Drizzle over the olive oil and toss together. roast for 40-50 mins, turning occasionally, until the sausages are golden and the squash is tender.
  4. Transfer to serving plates.
  5. Drain away any excess oil from the tin, then place the tin over a medium heat on the hob.
  6. Mix in the flour, then gradually pour in the stock, scraping up any bits left in the bottom of the tin. Stir in the mustard. Gently simmer for 5 mins until thickened.
  7. Serve with a spoonful of yesterdays leftover mash and the pan juices.

Nutrition Facts

Calories885kcal
Protein17.84%
Fat65.79%
Carbs16.37%

Properties

Glycemic Index
61.44
Glycemic Load
17.13
Inflammation Score
-10
Nutrition Score
31.226521720057%

Flavonoids

Apigenin
0.01mg
Luteolin
0.01mg
Isorhamnetin
1.38mg
Kaempferol
1.18mg
Myricetin
0.01mg
Quercetin
6.46mg

Nutrients percent of daily need

Calories:885.46kcal
44.27%
Fat:64.54g
99.3%
Saturated Fat:20.61g
128.78%
Carbohydrates:36.13g
12.04%
Net Carbohydrates:31.06g
11.29%
Sugar:4.7g
5.22%
Cholesterol:164.24mg
54.75%
Sodium:1604.08mg
69.74%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:39.38g
78.76%
Vitamin A:8151.9IU
163.04%
Vitamin B3:13.78mg
68.9%
Vitamin B6:1.25mg
62.27%
Vitamin B1:0.85mg
56.6%
Vitamin C:44.12mg
53.48%
Phosphorus:431.95mg
43.2%
Potassium:1456.51mg
41.61%
Zinc:5.55mg
37.01%
Vitamin B12:1.92µg
32.02%
Iron:4.36mg
24.21%
Magnesium:94.5mg
23.62%
Vitamin B2:0.39mg
23.01%
Vitamin B5:2.25mg
22.47%
Manganese:0.43mg
21.41%
Fiber:5.07g
20.27%
Copper:0.4mg
19.93%
Vitamin D:2.94µg
19.59%
Vitamin E:2.07mg
13.82%
Folate:52.63µg
13.16%
Calcium:84.13mg
8.41%
Selenium:4.89µg
6.99%
Vitamin K:6.54µg
6.23%