This colourful vegetarian sausage tray bake is served with roasted butternut, kale, tomatoes and a creamy dip. It is an easy and straightforward recipe. The vegetables are added in stages to accommodate individual cooking times.
The dip is inspired by Ottolenghi’s Butternut Squash with Ginger Tomatoes and Lime Yoghurt. I added some maple syrup and cinnamon which bring even more warmth to this autumn recipe.
You can easily make this recipe vegan by using vegan sausages and dairy-free yoghurt. Because meat-free sausages are generally low in fat, make sure you toss them in olive oil alongside the butternut to help them cook better.
Kale should cook in 5mins, but I prefer to leave it in the oven a couple of minutes longer to make it crispier like these kale chips.