John Torode's one pan sausage, butternut and mushroom bake
The seasons are officially changing, so we’ve got the perfect Autumnal dinner to warm you as those chilly evenings draw in. John Torode’s serving up a beautiful one pan sausage, butternut and mushroom bake - minimal faff, maximum flavour, it's sure to be a family favourite!
John Torode’s Sausage, Butternut and Mushroom Bake
Serves: 4
Ingredients
1 small butternut squash, peeled, halved and deseeded20ml vegetable oil8 large sausages2 red onions, cut into wedges6 cloves garlic, squashed and peeled 200g button chestnut mushrooms 3 tomatoes, cut into wedges150ml chicken stock, or stock cube in water SaltFreshly ground black pepper
To serve: Large thick pieces of toast and butterSmall bag watercress
Method
1. Preheat the oven to 220C/200C Fan.
2. Cut the butternut squash halves lengthwise into 6 equal wedges. Pat dry, and rub the squash with oil. Season well with a little salt and lots of black pepper.
3. Place the squash into a large baking tray and mix in the sausages, onions and garlic cloves. Cook for 20 minutes. Do not move if possible.
4. Remove the tray from the oven, and add the tomatoes and mushrooms. Give it all a little stir and pop back into the oven to colour for another 20 minutes.
5. Bring the tray out from the oven and pour in the chicken stock - it should boil in the hot pan. Return to the oven and cook for a final 20 minutes. It should be really well coloured all over.
6. Take the tray to the table and when ready to serve, stir so the tomatoes become the sauce.
7. Serve with big thick pieces of toast and lashings of butter, all topped with watercress and some more pepper.