Sausage, Squash and Apple Traybake

Preparation info

  • Difficulty


  • Serves


    , generously

Appears in

Good Food For Bad Days

Good Food For Bad Days

By Jack Monroe

Published 2020

  • About

This is absolutely mindless comfort food; the squash and apple almost self-mash as the sausages and onion caramelize, creating a bounty of soft, sweet, sticky flavour. If you use frozen veg, the only prep needed is to chop up the apple, the rest is just bundled into a roasting tin and left to do its thing. For extra veg, add some torn kale, with the hard stalk removed, three minutes before serving. Frozen will work here too, but add it six minutes before the end to give it a chance to defrost. A whole meal by itself, but also delicious cold with pasta or hot on a pile of buttery mash or greens – or both.


  • 1 small red or white onion
  • 6–8 fat sausages
  • 1 large apple, any kind
  • 160 g frozen butternut squash chunks
  • 1–2 tbsp cooking oil
  • 1–2 tbsp balsamic vinegar, or 2 tsp red wine vinegar, and 1 tsp honey
  • 2 tsp dried mixed herbs, or dried thyme or sage
  • plenty of black pepper


First, heat your oven to 180°C/160°C fan/gas 4 and ensure there is a shelf in the middle or just below.

Peel your onion and halve it, then cut each half into thirds. Place in a roasting dish and add the sausages.

Core and cut the apple the same way and add to the dish, along with the frozen chunks of squash. Give it all a jiggle to evenly distribute the ingredients.

Drizzle with the oil and vinegar, or vinegar and honey mix, and scatter over the herbs and black pepper. Bake in the centre of the oven for 40 minutes, shaking gently halfway through.

Will keep, cooled and stored in an airtight bag or container, for up to 3 days in the fridge. Not recommended for freezing.