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Roast Sausage and Squash with Mustard and Sage

Meaty pork sausages are roasted with sweet butternut squash and earthy fresh sage, then enveloped in a mustardy pan sauce which brings all the flavors together . . . hmmm, don’t mind if we do! This simple supper is so easy it only needs a tossed green salad to be complete: we recently enjoyed this in front of the telly, watching the Golden Globe Awards — we were definitely winners as well!

Roast Sausage and Squash with Mustard and Sage

8 pork sausages
1 large red onion, cut into wedges
11 oz. butternut squash, cut into wedges
handful fresh sage leaves
1 tbs. olive oil
2 tsp. all-purpose flour
7 fl. oz. chicken stock
2 tbs. wholegrain mustard

Heat the oven to 400°F. Put the sausages, onion, squash, and sage in a large roasting tin. Drizzle over the olive oil, season with salt and freshly ground black pepper, and toss together. Roast for 40-50 minutes, turning occasionally, until the sausages are golden and the squash is tender. Transfer to a serving plate.

Drain away any excess oil from the pan, then place over a medium heat. Mix in the flour, then gradually pour in the stock, scraping up any bits left in the bottom of the pan. Stir in the mustard. Simmer gently until thickened. Serve spooned over the sausages.

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