One Pan Sausage, Squash, Potato and Red Wine Traybake; a lovely warming dinner for the whole family. Crisp sausages with delicious roasted potatoes and butternut squash in a herby red wine dressing, with hardly any washing up!
Before you say anything, I realise I am potentially sharing an ideal winter dish in April. BUT I don’t care because this meal is incredibly easy, delicious, and I would happily eat it all year round. Sue me. Not all of us want to eat rhubarb and asparagus for every meal this month.
One pan dishes are controversial. Some people love them, or at least love the idea of their simplicity and lack of clean-up time. However, some see right through their front and picture dry, under-seasoned outcomes with unevenly cooked components. Thankfully, this one pan sausage, squash, potato and red wine traybake falls firmly into the former category.
This recipe was conjured up after I watched the Hairy Bikers make a similar dish on their Comfort Food series. Their recipe uses chicken and mushrooms too, but I wanted to keep this dish simple. Plus my fussy dad fears mushrooms more than he fears death, so there was no way I’d get away with that.
It’s currently revision time for me (isn’t it always?) as my final degree exams are less than two weeks away. As a result, no-fuss dinners are on the menu, and this meal is definitely a favourite. It’s so easy. After just a little chopping, you just chuck everything into a big tray and the oven does all the work for you, yay!
Eating this one pan sausage, squash, potato and red wine traybake brings you all the comfort and rustic flavour of a Sunday roast, with just half the time and effort involved. Roasting the vegetables in a red wine dressing ensures they are wonderfully soft, flavourful and that everything stays moist even as the sausages crisp up. This isn’t the kind of meal you reluctantly swallow as your mouth cries out for sauce, I promise you that! I mean don’t get me wrong, if you’re one of those people who puts ketchup or hot sauce on everything, go for it. You do you, boo.
Have I gotten it into your head yet that you need to cook this?? Crispy sausages, soft roasted root vegetables and an excuse to put alcohol in your mouth. It’s probably even good for you. So there. Go. Do it. It’s delicious.
We have this one pan sausage, squash, potato and red wine traybake at least once every couple of weeks, it’s just such an easy and delicious option to have in your repertoire. It’s almost as popular as my Cheddar, Parsnip and Apple Soup!
I hope you get a chance to make this, or at least that you’re making yourself hungry by looking at the photos of it. I know I am.
See you again very soon for more recipes, reviews and assorted edible shenanigans!
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One Pan Sausage, Squash, Potato and Red Wine Traybake
One Pan Sausage, Squash, Potato and Red Wine Traybake; a lovely warming dinner for the whole family. Crisp sausages with delicious roasted potatoes and butternut squash in a herby red wine dressing, with hardly any washing up!
Notes
BE A MAVERICK: feel free to use any sausage you like in this recipe - I've used pork, steak and vegetarian sausages successfully!
Ingredients
- 500g (2 ¼ cups when chopped) butternut squash (one small or medium squash)
- 500g (2 ¼ cups when chopped) new potatoes
- 1 onion
- 3 garlic cloves
- 100ml (½ cup) red wine
- 100ml (½ cup) water
- 1 tbsp olive oil or vegetable oil
- Pinch of fresh/dried rosemary
- Pinch of fresh/dried thyme
- Salt and pepper
- 8-12 sausages
- 2 small eating apples
- 1 tbsp maple syrup or honey
- 1 tbsp vinegar
- Pinch of dried chilli flakes
Instructions
- Preheat your oven – 220 C / 200 C / 425 F / gas mark 7 – and look out a large baking tray or roasting tin.
- Peel your butternut squash and chop it into 2cm cubes. I find it easiest to slice the squash in half right down the middle horizontally, use a knife to slice the thick skin off, cut it into thick slices (removing seeds where possible) and then cubing it. Try to use a nice, sharp knife for this, butternut squash can be tough to slice!
- Chop your potatoes into 2cm cubes as well, no need to peel though.
- Peel your onion and slice it into wedges.
- Toss all of these vegetables, along with the unpeeled garlic cloves, into your roasting tin.
- Add the wine, water, oil, herbs and seasoning to the tin and give it all a good stir.
- Place your sausages on top of the seasoned vegetables.
- Bake in the oven for 25 minutes.
- Cut your apples into 1-2cm slices and add them to the tin.
- Add the syrup/honey, vinegar and chilli flakes to the tin also.
- Give everything a good stir, and turn the sausages over.
- Bake in the oven for a further 30 minutes until everything is cooked through and tender, and the sausages are nicely browned.
- Serve up the one pan sausage, squash, potato and red wine traybake, and enjoy!
