Acorn squash with Italian sausages & fennel

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 creme fraiche

Method

Heat 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.