Roast sausage and spiced squash salad

Roast sausage and spiced squash salad
  • Serves icon Serves 4
  • Time icon Hands on time 15 mins, plus 30 mins cooking time

This inexpensive and warming sausage and butternut squash salad recipe is perfect for family meals.

Nutrition: per serving

Calories
577kcal
Fat
44g (13.1g saturated)
Protein
20.1g
Carbohydrates
27.2g (11.9g sugar)
Salt
2.9g
Calories
577kcal
Fat
44g (13.1g saturated)
Protein
20.1g
Carbohydrates
27.2g (11.9g sugar)
Salt
2.9g

Ingredients

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

Method

  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. 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. 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.

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