- 850 g Butternut Squash
- 3 medium Leek, trimmed and chopped
- 500 g New potatoes, raw, halved if large
- 6 teaspoons Sage, fresh, chopped
- 1 tablespoons Olive Oil
- 8 individual Weight Watchers Premium Pork Sausages
- 200 g Cherry Tomatoes
- 40 g Gravy granules, dry
Preheat the oven to gas mark 6/200°C/fan 180°C. Peel, deseed and chop the squash, then place it, with the leeks, potatoes and half the sage, in a roasting pan. Drizzle over the oil, season and toss to coat. Roast for 30 mins.
Add the Weight Watchers Sausages to the pan with the tomatoes, and roast for a further 30 mins or until the sausages are cooked through and the vegetables are tender. Make a gravy with the gravy granules and 500ml hot water.
Sprinkle the sausages and roast vegetables with the remaining chopped sage and serve with the gravy.