This sausage roast comes from my friend Xanthe Clay and is simply a case of putting everything in one roasting tin, popping it in the oven and sitting back to relax. Within the hour you’ll have a tasty, comforting midweek meal.
8 large good quality sausages
2 red capsicums, deseeded and cut into chunks
2 medium red onions, peeled and quartered
3 sprigs rosemary
2-3tbsp olive oil
Peel and halve the pumpkin and discard the seeds and fibres. Cut the flesh into 2cm chunks. Put the sausages, capsicums, red onions and butternut in a large roasting tin.Scatter over the rosemary and season with salt. Drizzle with olive oil and stir the sausages and vegetables until coated.
Roast for about 40 minutes, shaking the tin occasionally, until the sausages are cooked through, and the vegetables are tender and browned. Serves 4