Cumberland sausages with roasted root vegetables recipe

Ingredients

• 300 g (10.6oz) butternut squash
• peeled
• deseeded
• and cut into bite-sized chunks
• 1 large or 2 small leeks
• cut into 3cm (1in) pieces
• 2 small red onions
• quartered
• 300 g (10.6oz) small new potatoes
• scrubbed
• and halved lengthways (quartered if large)
• 4 tbsp olive oil
• plus extra for the sausages
• 1 pinch salt and freshly ground black pepper
• 2 tbsp thyme leaves
• 1 tbsp chopped rosemary leaves
• 4 Cumberland sausage coils
• each weighing about 200g
• or 8 Cumberland sausages
• weighing 100g each

Instructions

1. Preheat the oven to 200C/180C fan/gas 6.
2. Spread out the butternut squash, leeks, onions, and new potatoes in a large roasting tin big enough to fit them in a single layer.
3. Drizzle over the oil, season, and scatter with the herbs.
4. Toss the vegetables in the oil until well coated.
5. Cook in the top third of the oven for 20 minutes.
6. Prick the sausages several times on each side to stop them bursting in the oven, rub a little oil on each, and place them on top of the vegetables before returning them to the oven.
7. After 15 minutes, remove the sausages, and turn the vegetables.
8. Replace the sausages on top, the other way up from their first cooking,and cook the whole dish for a final 15-20 minutes, or until everything is well browned.