I had every intention of saving this recipe for the next free Bariatric Cookery Newsletter – but it’s too good to hold onto. The realisation hit when my family requested it a second time in as many weeks.
Caught on the hop, I made it with some ingredients from the freezer, rather than using fresh like the first time (think frozen cubed butternut squash and some defrosted vegetarian sausages) and it was just as good.
Traybakes are a great stress-free way of getting a meal on the table that’s tasty, nutritious and doesn’t present itself with loads of washing up afterwards.
Stats given are for using high meat content, low-fat sausages and sugar-free syrup rather than honey so adjust these if you opt for another sausage variation or wish to use honey for the sticky-mustard glaze.
This is also a great dish to consider for Hallow’een or Bonfire Night too … just saying ….
SAUSAGE, SQUASH, APPLE AND FETA TRAYBAKE
500 g/1 lb fresh or frozen butternut squash cubes
2 red apples, cut horizontally into slices, seeds removed
4 cloves garlic, slightly bruised and flattened
3 sprigs fresh rosemary
2 tbsp olive oil
1 tbsp cider vinegar
2 tsp sugar-free syrup or honey
2 tsp wholegrain mustard
salt and ground black pepper
8 sausages (high meat, low-fat or vegetarian, as preferred)
50 g/2 oz feta cheese
- Preheat the oven to 220 C/425 F/gas 7. Put the squash, apples, garlic and 2 of the rosemary sprigs in a large roasting dish/pan. Finely chop the leaves from the remaining rosemary sprig and sprinkle over the mixture, discarding the stalk.
- Mix the oil with the vinegar, syrup or honey, mustard and salt and pepper to taste to make a glaze. Pour over the squash and apples and toss to coat. Cook for 20 minutes for fresh cubes and 25 minutes for frozen.
- Add the sausages to the dish, toss with the vegetables, return to the oven and cook for a further 18-20 minutes, or until the vegetables are tender and golden and the sausages are cooked through and browned.
- Crumble over the feta to serve.
WLS PORTION: ½
V suitable for Vegetarians (if vegetarian sausages are used)
CALORIES PER PORTION: 407
PROTEIN: 22.7 g
CARBOHYDRATE: 22.4 g
FAT: 17 g
Image courtesy of http://www.tesco.com