Let your oven do the work for you with this easy autumnal traybake that makes the most of seasonal butternut squash. It will be a hit with the whole family
Prep:10 mins
Serves 4
1 tsp fennel seeds1 tsp smoked paprika1 tsp ground cumin2 tbsp olive oil1 tbsp honey1 tbsp tomato purée1 tbsp harissa8 caramelised onion sausages2 red onions, cut into thick wedges1 large butternut squash, peeled and cut into 2cm-thick slices (see tip, below)small handful of parsley, finely choppedsteamed new potatoes and greens, to serve (optional)
STEP 1Heat the oven to 200C/180C fan/gas 6. Combine the fennel, paprika, cumin, oil, honey, tomato purée and harissa in a large bowl. Tip in the sausages, onions and squash, and toss gently with your hands to evenly coat everything.STEP 2Tip into a large roasting tin and spread out into an even layer. Roast for 30-40 mins, stirring occasionally to ensure everything is evenly browned. Scatter over the parsley and serve with steamed new potatoes and greens, if you like.
