Equipment
Ingredients
Meat
- 450 g thick pork sausages, whole
Produce
- 600 g butternut squash, peeled, seeded, and cubed
- 300 g granny smith apples, cored and sliced into wedges
- 150 g red onion, peeled and cut into wedges
- 5 g fresh sage, roughly chopped
Pantry
- 30 ml olive oil
- 5 g kosher salt
- 2 g black pepper, freshly cracked
Nutrition (per serving)
Method
Preheat the oven to 200°C/400°F. Place the large baking sheet inside the oven as it preheats to help sear the vegetables upon contact.
Using a chef knife and cutting board, peel, seed, and dice the butternut squash into even 2.5 centimeter pieces to ensure uniform cooking.
Core the granny smith apples and cut them into thick wedges. Peel and cut the red onion into wedges of a similar size.
In a large mixing bowl, toss the diced squash, apple wedges, and onion with olive oil, chopped fresh sage, kosher salt, and black pepper until completely and evenly coated.
Carefully remove the hot baking sheet from the oven. Spread the vegetable and apple mixture evenly across the pan. Using tongs, nestle the raw pork sausages among the vegetables. Always wash your hands and any utensils thoroughly after handling raw meat to prevent cross-contamination.
Roast in the oven for 30 to 35 minutes. Turn the sausages halfway through the cooking time using tongs. The dish is done when the squash is tender and caramelized, and the sausages are fully browned, reaching a safe internal temperature of 74°C/165°F.
Remove the baking sheet from the oven and let the bake rest for 5 minutes. This allows the hot sausage juices to redistribute and settle before serving.
Chef's Notes
- Preheating your baking sheet while the oven comes to temperature is a professional secret for traybakes; the immediate contact heat prevents sticking and jumpstarts caramelization.
- Choose a firm, tart apple variety. Sweet eating apples will turn to applesauce at 200°C, whereas tart apples hold their structure and provide a necessary acidic contrast to the rich pork fat.
- If your sausages are particularly fatty and exude a lot of oil during the first 15 minutes of roasting, carefully drain a spoonful off the pan to prevent the squash from becoming greasy.
Storage
Refrigerator: 4 days — Store in an airtight container.
Freezer: 1 month — Squash and apples may become slightly softer upon thawing, but flavor remains excellent.
Reheating: Microwave individual portions for 2 minutes, or reheat in a 175°C/350°F oven for 15 minutes.
