Easy Honey Mustard Sausage Traybake
with Fig & Balsamic Roasted Veg and Greek Style Cheese
In this traybake, we're roasting sausages, butternut squash, pear and kale on trays in the oven. Drizzle over a fig and balsamic dressing to bring everything together.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit(s)
Butternut Squash
1 sachet(s)
Mixed Herbs
1 unit(s)
Pear
4 unit(s)
British Honey Mustard Sausages
(Contains: Sulphites, Mustard)
40 grams
Fig Jam
12 milliliter(s)
Balsamic Vinegar
(Contains: Sulphites)
100 grams
Chopped Kale
50 grams
Greek Style Salad Cheese
(Contains: Milk)
Not included in your delivery
2 tbsp
Mayonnaise
1 tbsp
Olive Oil for the Dressing
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Trim the butternut squash, halve lengthways, then scoop out the seeds (peel first if you prefer). Cut into 2cm chunks.
Pop the butternut chunks onto a large baking tray. Drizzle with oil and sprinkle over the mixed herbs. Season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden and cooked through, 25-30 mins.
Meanwhile, halve the pear lengthways (no need to peel), remove the core and cut into about 8 wedges.
Once the butternut has been in the oven for about 5 mins, add the pear to the tray, drizzle with a little more oil and toss together.
Pop back into the oven for the remaining time, 20-25 mins. Turn halfway through.
Meanwhile, pop the sausages onto another baking tray and bake on the middle shelf until golden brown and cooked through, 20-25 mins.
Turn halfway through. IMPORTANT: Wash your hands and equipment after handling raw meat. The sausages are cooked when no longer pink in the middle.
Meanwhile, in a small bowl, combine the fig jam and balsamic vinegar. Season with salt and pepper.
Pop the kale in a medium bowl. Drizzle over the oil for the dressing (see pantry for amount) and season with salt and pepper. Toss together so the leaves are well coated in the oil.
When the veg is ready, remove from the oven and lay the kale on top. Pop back in the oven and bake until the kale is crispy, 6-7 mins.
Once everything's ready, remove all the trays from the oven.
Drizzle the fig and balsamic dressing over the veg, crumble over the Greek style cheese and toss together.
Transfer the sausages to your plates and share out the veg.
Serve the mayo (see pantry for amount) on the side for dipping.
Enjoy!
