Craving a delicious meal that's healthy, hearty and easy to clean up? You're just 45 minutes away from this Sausage, Squash & Leek Bake. Meaty Italian sausages, butternut squash, crispy leek & juicy tomatoes create one easy sheet pan meal. Topped with a simple Honey Mustard Sauce, dinner has never been easier.
Why You Should Try Sausage, Squash & Leek Bake with Honey & Mustard Sauce
- Who doesn't like a sheet pan meal? All the flavor but far less dishes.
- Roasting each of these ingredients cooks them all to perfection. The leeks are crunchy, the tomatoes ready to burst and the butternut squash is golden brown and tender.
- If you don't have time you don't have to make the honey and mustard sauce. But if you do, it tips the flavor over the top!
How To Make Sausage Leek & Squash Bake with Honey & Mustard Sauce
Full printable recipe with measurements below.
As with all my sheet pan dinners, this really could not be easier. It's all about adding the ingredients as you go along to make sure they all cook for the right amount of time.
Start by placing the sausages, butternut squash and thyme on a sheet pan. Drizzle with olive oil, season and roast for 20 minutes at 400ºF/200ºC/Gas Mark 6, turning once.
Next simply add the leeks and cherry tomatoes and return to the oven for another 20 minutes.
While the bake is in the oven, make the 5 minute Honey Mustard Sauce by mixing together mayonnaise, lemon juice, grainy mustard and honey.
When everything is cooked, remove the tray from the oven and drizzle the sauce over the top. Alternatively serve with the sauce on the side.
Tips For Making the best Leek & Squash Bake with Honey Mustard Sauce
- To make clean up even easier, line your sheet pan or baking try with parchment paper or foil.
- When roasting veggies try to make sure they're all cut roughtly the same size so they cook evenly.
- I make this with ready cut butternut squash since peeling and cutting squash can take too long for a fast midweek dinner.
Should I prick the sausages before cooking them?
There is no need to prick sausages with a knife before you cook them!
This myth apparently goes back to World War 2 when British sausages had so much water and filler inside them that they would literally explode when they got too hot! Hence the name bangers.
But now good quality sausages don't need to be pricked. In fact if you do prick them you might lose some of the precious juices inside which make them so tasty.
Variations
Like all sheet pan dinners, this one is pretty flexible. I used Italian sausages. But it's just as good with regular pork sausages, bangers or even spicy Italian.
If you don't have butternut, any squash would work.
Peeled and cut up sweet potato would also be a great substitute.
How To Serve Leek and Squash Bake with Honey Mustard Sauce
This meal is definitely satisfying enough to serve on it's own, straight from the pan! If you want to add something more filling, this dish goes nicely with buttered pasta.
Or for a lower carb option, mashed cauliflower is always a hit with sausages. A green salad with a simple vinaigrette would be nice too.
Can leftover Sausage Bake be reheated?
Yes it can! Simply put any leftovers in an air tight container and it will keep in the fridge for 3 days.
To reheat, place on an oven proof pan or dish in an oven preheated to 400ºF/200ºC/Gas Mark 6 for 10 minutes or until hot all the way through.
What can you do with leftover Honey Mustard Sauce?
What can't you do with it?! It's delicious on sandwiches and great as a salad dressing. You can also use it for a dip for grilled chicken or roast veggies or just about anything you can think of.
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More Easy Dinner Ideas
Printable Recipe
Sausage, Squash and Leek Bake with Honey and Mustard Sauce
Ingredients
- 8 Italian Sausages - regular pork sausages or bangers also work well
- 2 tbsp Olive Oil - divided
- 1 pound Butternut Squash - peeled and cut into bite size pieces (I used ready prepared)
- 6 sprigs Thyme
- 2 Leeks - cleaned, trimmed and thinly sliced (white and green parts)
- 10 oz Cherry Tomatoes - 1 dry pint/around 25 cherry tomatoes
- Sea Salt and Black Pepper
- ½ cup Mayonnaise
- 1 tbsp Lemon juice
- 2 tsp Honey
- 2 tbsp Grainy mustard
- Sea Salt and Black Pepper
Instructions
- Preheat the oven to 400ºF/200ºC/Gas Mark 6.
- Place the sausages, butternut squash and thyme sprigs on a foil or parchment lined sheet pan. Drizzle with 1 tbsp olive oil. Season well with salt and pepper.
- Roast in the oven for 10 minutes, remove and turn the sausages and squash, then roast for a further 10 minutes.
- Remove from oven and shuffle everything around again.
- Add the cherry tomatoes then the sliced leeks to the sheet pan and drizzle on another tablespoon of olive oil if needed.
- Roast a further 20 minutes or until sausages are cooked through, the squash is golden, the tomatoes are bursting and leeks are starting to crisp.
- If you wish to serve the optional Honey and Mustard Sauce, make it while the sausages and veggies are cooking.
- Place all the ingredients in a bowl. Mix and season well. Taste and season again.
- Take the sheet pan out of the oven and serve with the sauce on the side, or drizzled over the top.
Chloe Edges says
Sounds delish, I love a good sausage and these flavours are the perfect combo 😍
Chloe Edges says
Love a sausage bake! And the flavours in this sound delicious - It's going on the meal plan!
Marcie says
We are vegetarian so did this with plant-based sausages, still really good and easy. Loved the honey mustard!
Jo Keohane says
That's great - I haven't tried it with plant-based sausages yet but I bet they're so good with the squash.