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Photo of Sausage, cherry tomato & red pepper bake by WW

Sausage, cherry tomato & red pepper bake

6
Points® value
Total Time
30 min
Prep
5 min
Cook
25 min
Serves
4
Difficulty
Easy
Who could resist this colourful dish? Pepped up with paprika, the butternut mash makes a tasty change from spuds

Ingredients

Reduced fat pork sausages, grilled

8 medium

Red pepper

3 medium, deseeded and cut into chunky wedges

Cherry Tomatoes

550 g

Garlic

3 clove(s)

Dried Mixed Herbs

1 teaspoon(s)

Olive Oil

1 tablespoon(s)

Balsamic vinegar

3 teaspoon(s)

Butternut Squash

800 g, peeled and cut into rough chunks

Yeo Valley 0% Fat Crème Fraîche

90 g

Paprika

½ teaspoon(s), level, smoked

Instructions

  1. Preheat the oven to 220°C, fan 200°C, gas mark 7. Put the sausages, peppers, tomatoes and garlic in a large roasting tin and sprinkle over the herbs. Drizzle over the oil and balsamic, then season well. Roast for 25 minutes.
  2. Meanwhile, bring a large pan of water to a boil and cook the squash for 15 minutes, or until soft. Drain and return to the pan. Add the crème fraîche and paprika and mash. Season well.
  3. Serve the sausages and roasted veg with the butternut squash mash.

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