Roast sausage and spiced squash salad recipe

By Lucy Williams

  1. Serves 4
  2. Takes 15 minutes to make, 30 minutes to cook.
  3. Rating

This cheap warming sausage and butternut squash salad is perfect for the whole family to tuck into and enjoy!

tried and tested
Roast sausage and spiced squash salad


  1. ¼ tsp chilli flakes
  2. ¼ tsp ground coriander
  3. 1 butternut squash, peeled, deseeded and cut into 8 wedges
  4. 3 tbsp olive oil
  5. 6 (about 400g) good-quality sausages, halved
  6. 70g cubed pancetta
  7. 1 fat garlic clove, sliced
  8. 30g blanched hazelnuts
  9. 60g bag rocket
  10. 20g Parmesan shavings
  11. 1 tbsp cider vinegar


  1. 1. Preheat the oven to 200°C/fan180°C/gas 6. Mix the chilli flakes with the coriander, a little sea salt and freshly ground black pepper. Place the squash in a shallow roasting tray, drizzle with 1 tbsp of the olive oil and dust with the spices, coating well. Roast for 15 minutes.
  2. 2. Add the sausages, cubed pancetta and sliced garlic, then drizzle with a splash more oil. Roast for a further 10 minutes. Add the hazelnuts, then return to the oven for a further 5 minutes until the squash is tender and the sausages are cooked through.
  3. 3. Remove from the oven, tear the squash into pieces and toss everything with the rocket, Parmesan, remaining oil and cider vinegar. Pile onto a large platter and serve while warm.

Nutritional info

Per serving 577kcals, 44g fat (13.1g saturated), 20.1g protein, 27.2g carbs, 11.9g sugar, 2.9g salt


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January 15

Absolutely delicious. A surprise hit ... but does take much longer to cook the squash. I'll be cutting up into chunks next time.

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