• 12 good-quality sausages
• 2 red onions, peeled
• 1 medium butternut squash - about 1kg
• 2 red peppers, deseeded
• 1 green pepper, deseeded
• 10 fresh sage leaves, thinly sliced
• 75ml single cream
• Salt and freshly ground black pepper

Allergens are marked in bold

Turn the oven 190°C CircoTherm®.

Place the sausages on the trivet over the universal pan for 15 minutes.

Meanwhile, slice the onions into 8 wedges each, not cutting through the root so they stay intact. Peel the squashes, halve lengthways, then scoop out and discard the seeds. Slice each half into four long, thin wedges then halve the length. Cut the peppers into quarters.

Remove the sausages from oven and place the vegetables into the universal pan with the sausages from off the trivet.

Toss to coat in the sausage juices, then sprinkle with the sage and season well.

Return to the oven and cook for a further 25-30 minutes, turning occasionally, until the vegetables are tender and the sausages are well browned and cooked all the way through.

Remove from the oven, pour the cream over and then give the tray a shake to swirl the cream through the pan juices.

Check the seasoning and serve piping hot in large shallow bowls with crusty bread or a jacket potato.