Vegetarian full English traybake
- 300g Frozen for Freshness Butternut Squash Chunks
- 1tbsp rapeseed oil
- 4 frozen Quorn Sausages
- 1 red onion, cut in wedges
- 100g Extra Special Baby Portobello Mushrooms
- 220g cherry tomatoes on the vine
- 4 medium eggs
- 400g tin baked beans
- 1tsp chopped parsley
Preheat the oven to 200C/180C Fan/Gas 6.
Put the frozen butternut squash chunks in a large roasting tin. Drizzle over ½ the oil and toss to coat. Roast for 15 mins, then remove from the oven.
Heat the rest of the oil in a nonstick frying pan on a high setting. Fry the sausages and onion for 3-4 mins to brown.
Add the sausages, onion, mushrooms and tomatoes to the tin. Bake for 20 mins.
Stir the veg and sausages. Make 4 wells in the mixture. Crack in the eggs, season with pepper and return to the oven for 6-8 mins until the whites have just set.
Heat the baked beans and put in a serving dish.
Take the tray out of the oven, sprinkle with parsley and serve with the beans.