Ingredients
7 total- 1 butternut squash, peeled and cut into 1cm wedges
- 3 onions, peeled and cut into 2cm wedges
- 8 lincolnshire sausages (or gluten-free sausages of your choice, if required)
- 4 garlic cloves, peeled
- 3 tbsp of olive oil
- 1 200g bag of sliced kale, woody stems discarded
- 0.5 25g pack of sage, leaves picked
Method
4 stepsStep 1
Preheat the oven to 220°C/200°C fan/gas 7. Arrange the butternut squash wedges in a large roasting tin along with the onion wedges, sausages and garlic cloves. Drizzle with 2 tbsp olive oil, then season well and mix everything together with clean hands until evenly coated. Roast in the oven for 35 mins.
Step 2
Meanwhile, put the kale into another large roasting tin and drizzle with 1 tsp oil. Scrunch the leaves with your hands until lightly coated all over in the oil, then season with a little pinch of salt and pepper.
Step 3
When the sausages have had 35 mins, remove the roasting tin from the oven and stir through the sage. Return to the oven on a low shelf and put the kale on the shelf above it. Roast for another 10 mins, stirring the kale halfway through to help the leaves crisp up.
Step 4
Remove both roasting tins from the oven, tip the kale into the sausage tray and toss everything together to combine. Bring to the table and serve.