Smoky sausage & squash traybake

• fennel seeds1 tsp tsp
• smoked paprika↗1 tsp tsp
• ground cumin↗1 tsp tsp
• olive oil↗2 tbsp tbsp
• honey↗1 tbsp tbsp
• tomato purée↗1 tbsp tbsp
• harissa↗1 tbsp tbsp
• caramelised onion sausages8

  8

• red onions↗2

  cut into thick wedges

• butternut squash↗1 large

  peeled and cut into 2cm-thick slices (see tip, below)

• parsley↗small handful of

  small handful of, finely chopped

• steamed new potatoes

  and greens, to serve (optional)

Step-by-step instructions

1. 1

   Heat the oven to 200C/180C fan/gas 6. Combine the fennel, paprika, cumin, oil, honey, tomato purée and harissa in a large bowl. Tip in the sausages, onions and squash, and toss gently with your hands to evenly coat everything.

2. 2

   Tip into a large roasting tin and spread out into an even layer. Roast for 30-40 mins, stirring occasionally to ensure everything is evenly browned. Scatter over the parsley and serve with steamed new potatoes and greens, if you like.