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.
Serves: 4
Prep: 20 minutes
Cook: 35 minutes
Ingredients
8 good quality chicken sausages
1 tsp fennel seeds finely ground.
1 tbsp sage leaves finely shredded
300g cubed butternut squash
200g cubed sweet potato
500g small new potatoes quartered
2 red onions cut in wedges
30-50ml vegetable or mild olive oil
125ml chicken stock, white wine or a mixture of the two
Maldon salt
Freshly ground black pepper
Shredded sage to serve
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.
