Dinner Recipes

Roasted Mini Aubergines, Butternut Squash, Potatoes and Asparagus with Chicken Sausages and a Tomato Pesto sauce

This recipe will feed 4 people. If you aren’t cooking for 4, you can always freeze the leftovers and eat it another time. 

  • Coconut oil 
  • 1 large butternut squash
  • 350g mini aubergines (can be purchased at Tesco but you can always use 1 large aubergine instead 
  • 300g Maris Piper potatoes 
  • 1 bunch of asparagus 
  • 2 large handfuls of spinach 
  • 1 tin of chopped tomatoes 
  • 1 tbsp of pesto 
  • 1 tsp of balsamic vinegar 
  • Salt and pepper 
  • 10 Chicken Italia Heck sausages (you can use any other kind of chicken sausages, but these are a delicious combo) 


  1. Preheat the oven at 180 degrees.
  2. Cut up the butternut squash into moon shapes (with skins on). Halve the potatoes, asparagus and mini aubergines. 
  3. Put all the vegetables onto 2 large roasting trays, season with salt and pepper, then roast in the oven for 45-50 minutes. 
  4. 10 minutes before the vegetables are roasted, empty the tin of tomatoes into a saucepan and season with salt and pepper. 
  5. Add the balslamic, pesto and spinach into the chopped tomatoes and bring to the the boil. Cook the sauce for 10 minutes then leave to simmer while you finish off the rest of the dish. 
  6. Remove your roasted vegetables from the oven and pile them altogether on one tray. 
  7. Turn on the grill and put the vegetables on the bottom shelf of the oven to keep them warm while you cook the sausages. The sausages will need around 2-3 minutes on each side. 
  8. To serve, evenly divide up the vegetables onto 4 plates. Top the vegetables with 2 ladles of sauce on each plate. Then top it off with 2-3 sausages. 

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