Ingredients pt 1

1 pack of Gosh! Veggie Sausages with Sage & Black Pepper or Veggie Cocktail Sausages
1 butternut squash, cut in half & seeds removed
½ a leek, finely chopped
1 clove of garlic, crushed or minced
Salt & pepper
Vegetable stock cube or balsamic vinegar for roasting

Method pt 2

1. Preheat oven to 200°C fan. Place the two butternut squash halves on a baking tray. Drizzle with a touch of vegetable stock or balsamic vinegar and season with salt & pepper. Place into oven and bake for 45 mins.
2. While the squash is baking, make the sausage meat stuffing. Sauté the leek and garlic in a little water until soft and fragrant.
3. Place the Gosh! Sausages in a bowl and mash until soft and crumbly. Add the leek and garlic and mix together with a pinch of salt & pepper.
4. When the squash has finished, remove from the oven and scoop out the flesh from each half, leaving a 1-inch width of flesh around the edges.
5. Spoon the stuffing into the middle of each squash half. Then lift one half and turn it over quickly to sandwich the two halves together.
6. Secure the butternut squash together with a bit of string. You could also use reusable skewers to keep it together.
7. Return to the oven and bake for a further 20-30 mins.
   Slice and serve with vegan gravy, potatoes and veggies.
8. Check out more of Adele’s recipes here.