V This quick to prepare dish is bursting with flavour and the sage notes pair well with both the chicken and the butternut squash. Why not make a giant batch of the meatballs, open freeze them on parchment paper, and then store in a zip-lock bag or container in the freezer for fuss-free prep that will have dinner on the table in the blink of an eye.

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Method

• Pre-heat oven to 180°C and line the bottom of a large roasting tin or your grill pan with foil topped with a piece of baking parchment.
• Put the butternut squash, sweet potato, new potatoes and onions into a bowl, pour over the oil and toss to coat the vegetables and then add to the roasting tray.
• Skin the sausages into a bowl and add the crushed fennel and chopped sage and a couple of turns of ground black pepper. Shape into balls the size of small walnuts (approximately 24) then add them to the vegetables.
• Roast in the oven for approximately 25 minutes. Add the chicken stock/wine and put back into the oven for a further 10 minutes.
• Divide the meatballs and vegetables between four dishes, scatter with the shredded sage and any pan juices and serve with a green vegetable of your choice.

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Louismann