Sausages Baked with Squash and Rosemary




An easy recipe that can be scaled up to feed a crowd, or a bunch of children for an unexpected playdate. Use fresh butternut squash or a bag of mixed frozen vegetables, along with your favourite sausages - meat or vegetarian. 


12 sausages (I used Iceland's The Butcher's Market frozen sausages)

1 butternut squash - cut into wedges, with skin on (or used mixed frozen vegetables)

6 sprigs of rosemary

400g cherry tomatoes

3 cloves of garlic - sliced

1 onion – sliced

1 lemon – juice

Serve with: crusty bread


  1. Fry the onion in a large roasting dish for 20 minutes until caramelised with the garlic.
  2. Remove from the pan, then fry the sausages for 8-10 minutes until golden brown.
  3. Add the butternut squash wedges, rosemary, cooked onion/garlic and cherry tomatoes.
  4. Roast at 180C for about 35 –40 minutes until the squash is cooked.
  5. Squeeze over the lemon juice as soon as it comes out of the oven.
  6. Serve with crusty bread.

Courses Main

Cuisine British

Recipe by Ren Behan - Author Wild Honey and Rye at