Guest chef

Emma Franklin

Our Assistant Food Editor Emma is a chilli fanatic who grows exotic spices, fruit and vegetables in her urban garden. She loves food from all over the world but her mum's Spaghetti Bolognese is still her desert island dish.

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Sausage, butternut and kale traybake

  • Serves 4
  • Total time 45 mins
3.4/5 rating (40 votes)
Sausage, butternut and kale traybake
Sausage, butternut and kale traybake

step by step

  • 1Preheat the oven to 200°C, fan 180°C, gas 6. Put the sausages, squash, chilli, cumin seeds and oil in a large roasting tin; toss. Roast for 40 minutes; turn the sausages once halfway.
  • 2Meanwhile, stir the yogurt, garlic and lemon juice with a pinch of salt. Put the kale in a colander in the sink and pour over a kettle of freshly boiled water; drain.
  • 3After the 40 minutes, add the kale to the tin. Toss and return to the oven for a final 5 minutes; serve with the yogurt drizzled over.
  • Recipe by Emma Franklin

    Recipe photograph by Dan Jones

You will need

  • 1 x 375g (pack of 12) chipolata sausages
  • 2 x 320g packs prepared butternut squash
  • 1 red chilli, deseeded and finely diced
  • 1 tsp cumin seeds
  • ½ tbsp oil
  • 1 x 150g pot natural yogurt
  • 1 garlic clove, crushed
  • juice of ½ lemon
  • 1 x 200g pack kale

+ Nutritional Information