As Autumn draws in, I definitely start moving away from light summery pasta and salads to stodgy comforting soups, pies and stews.
With the abundance of pumpkin in October, I put together this really easy traybake. It takes hardly any time to prepare and is really filling and satisfying without piling on the pounds.
I used white onion in my recipe but I’d definitely say opt for a red onion, they’re sweet and delicious especially with the vinegar. If you don’t have any pumpkin then a small squash could be used.
- 6 sausages
- 1 red onion cut into wedges
- 2 tomatoes cut into wedges
- 2 cloves garlic (skin on)
- 1 small pumpkin or squash
- 1 tsp dried thyme
- 1 tbsp balsamic vinegar
- 2 tbsp oil
- Preheat oven to Gas Mark 6 /200C.
- Add the sausages to a large roasting tin.
- Cut the tomatoes and onion into wedges and add those to the tray along with the cloves of garlic still in their skins.
- Cut the pumpkin in half and scoop out the seeds, then cut into slices.
- Add to the roasting tray then drizzle over the oil, vinegar and thyme.
- Season with salt and pepper and mix well with hands.
- Cook in the oven for 50-60 minutes until the pumpkin is soft and the sausages are cooked through