Today was a really cold, crisp day in London, and so I wanted to invent a warm, filling roast that’s still really healthy and completely vegan. Butternut squash tastes so yummy and caramelly when it’s roasted for a long time, and with loads of garlic and veggie sausages it creates the easiest Autumnal lunch around – literally all you do is whack it in the oven, so it’s perfect for lazy cooks like me.
If you’re in England and looking for vegan sausages, Linda McCartney’s are really brilliant (which I’ve used here), unfortunately Quorn sausages aren’t 100% vegan. Let me know in the comments below which brands are great for all you US and Aussie vegans!
Hope you like this Autumny roast, I’ve got a massive food baby going on at the moment, so that’s sign of a good meal!
Three vegan sausages (Linda McCartney sausages are vegan, I used them!)
Half a small butternut squash
Half a red onion
One clove of garlic
A little salt and pepper to season
A little olive oil
- Heat your oven to about 200 degrees Celsius. Skin the squash and cut into small wedges. Sprinkle the salt, pepper and olive oil over the squash and roast for about 30 minutes.
- Cut the onion and garlic into small chunks and place the rest of the ingredients onto the tray.
- Roast for a further 15 minutes and serve. I served with some fresh steamed green beans!