Recipe

Acorn squash with sausages & fennel

by Luke Mackay

An all-in-one autumn tray bake from Borough regular Luke Mackay

Read Helena Smith’s latest My market blog with Luke Mackay

Ingredients

1 fennel bulb, core removed, the rest sliced thinly using a mandolin or sharp knife
2 apples, cored and cut into 6 segments, peel left on
12 garlic cloves, cloves separated, skin left on
3 acorn squashes, cut into rings, seeds removed
6 large Italian fennel sausages
1 tsp fennel seeds
1 tbsp chopped tarragon
200ml cider
A good glug of olive oil
2 tbsp crème fraiche

Method

Preheat the oven to 180C. In a heavy roasting dish, scatter the fennel, apples and garlic. Place the sausages on top, threaded through the squash ‘holes’.

Add the fennel seeds, tarragon and cider to the tray and give the whole thing a good glug of olive oil.

Bake for 40 mins, then remove from the oven and stir the crème fraiche into the garlicy, fennel-y mulch and return to the oven for a further 5 mins before serving.

Recipe: Luke Mackay