Sausage, cherry tomato & red pepper bake
Reduced fat pork sausages, grilled
3 medium, deseeded and cut into chunky wedges
Dried Mixed Herbs
800 g, peeled and cut into rough chunks
Yeo Valley 0% Fat Crème Fraîche
½ teaspoons, level, smoked
- 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.
- 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.
- Serve the sausages and roasted veg with the butternut squash mash.