• Serves 4
  • 5 mins to prepare and 45 mins to cook
  • 407 calories / serving
  • Vegetarian


  • 500g pack frozen butternut squash
  • 2 red apples, cut horizontally into slices, seeds removed
  • 4 garlic cloves
  • 3 rosemary sprigs
  • 8 vegetarian sausages, such as Linda McCartney's
  • 50g feta

For the glaze

  • 2 tbsp olive oil
  • 1 tbsp cider vinegar
  • 2 tsp honey
  • 2 tsp wholegrain mustard


  1. Preheat the oven to gas 7, 220°C, and fan 200°C. Put the squash, apples, garlic, and 2 of the rosemary sprigs in a roasting dish. Finely chop the leaves from the third sprig and add to the plate, discarding the stalk.
  2. To make the glaze, whisk all of the ingredients in a bowl. Season, then pour into the roasting dish. Toss to coat the vegetables, then roast for 25 mins.
  3. Add the sausages to the dish, toss with the veg and return to the oven for a further 18-20 mins or until the vegetables are tender and golden and the sausages piping hot. Crumble over the feta to serve.
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