Sausage, cherry tomato & red pepper bake
6
Points®
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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