Butternut squash toad in the hole

Name: Butternut squash toad in the hole
Prep time: 15 min
Cook time: 45 min
Total time: 1 min
Ingredients: 2 tbsp vegetable oil; 454g packet sausages; 500g butternut squash, peeled and cut into 5cm chunks; 2 red onions, quartered and sliced; 3 large eggs; 100g plain flour; 1 tsp dry mustard; 1 tsp sea salt; 250ml milk

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Prep Time: 15 minutes

Cook Time: 45 minutes

Total: 1 hours

Servings: 4

Cost: $9.21 /serving

Author : Jessica Dady

butternut squash sausage

Ingredients

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Instructions

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Step 1

Preheat the oven to 200°C/400°F/Gas Mark Pour the oil into a 30 x 20cm roasting tin, brushing around the sides of the tin to grease. Add the sausages, squash and onions to the tin and cook for 15 minutes.

Step 2

Meanwhile, make a batter: Put the eggs, flour, mustard, salt and milk in a blender or food processor, and whizz together until smooth. (Alternatively, whisk together in a bowl.)

Step 3

Turn the sausages, squash and onions, then carefully pour in the Yorkshire batter. Cook for 30 minutes, until the batter is puffy, golden and shrinking away from the sides of the tin. Slice into wedges to serve.