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Sticky baked tomatoes, sausages and squash

Sticky baked tomatoes, sausages and squash

Name: Sticky baked tomatoes, sausages and squash
Yield: Serves 2
Cuisine: British recipes
Ingredients: 4-5 unpeeled garlic cloves; 4-5 fresh sage leaves; 300g red and yellow cherry tomatoes, on the vine; 350g pack prepared butternut squash; 3 tbsp olive oil; 3-4 tbsp Belazu Balsamic Vinegar (from Waitrose, Tesco and Sainsbury’s), or similar; 6 free-range pork chipolatas

Easy
June 2012

Easy
June 2012

Serves 2
Hands-on time 5 min, oven time 45-50 min

Midweek meals should have minimal prep and even less washing up – this shortcut recipe uses prepared butternut squash, chipolatas and vine tomatoes to make a quick one-pot dinner.

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Ingredients

4-5 unpeeled garlic cloves
4-5 fresh sage leaves
300g red and yellow cherry tomatoes, on the vine
350g pack prepared butternut squash
3 tbsp olive oil
3-4 tbsp Belazu Balsamic Vinegar (from Waitrose, Tesco and Sainsbury’s), or similar
6 free-range pork chipolatas

4-5 unpeeled garlic cloves
4-5 fresh sage leaves
300g red and yellow cherry tomatoes, on the vine
350g pack prepared butternut squash
3 tbsp olive oil
3-4 tbsp Belazu Balsamic Vinegar (from Waitrose, Tesco and Sainsbury’s), or similar
6 free-range pork chipolatas

Method

Preheat the oven to 160°C/fan140°C/gas 3. Toss together the garlic cloves, sage leaves, tomatoes and prepared squash with the olive oil, half the balsamic vinegar and a good pinch of seasoning. Tumble into a small baking tray and fit the sausages in snugly among the veg. Put in the oven and cook for 45-50 minutes, carefully turning over the sausages halfway through.
Remove from the oven, season again and drizzle over the remaining balsamic vinegar. Divide between two shallow bowls and serve with crusty bread to mop up the juices.

Method

Preheat the oven to 160°C/fan140°C/gas 3. Toss together the garlic cloves, sage leaves, tomatoes and prepared squash with the olive oil, half the balsamic vinegar and a good pinch of seasoning. Tumble into a small baking tray and fit the sausages in snugly among the veg. Put in the oven and cook for 45-50 minutes, carefully turning over the sausages halfway through.
Remove from the oven, season again and drizzle over the remaining balsamic vinegar. Divide between two shallow bowls and serve with crusty bread to mop up the juices.

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