Bacon and squash toad-in-the-hole | Woman and Home Magazine

Ingredients

• 2 tbsp olive oil
• 400 g butternut squash, peeled, sliced
• 400 g Brussels sprouts, trimmed,
• halved
• 12 slices sliced pancetta
• 6 thick pork sausages
• For the batter:
• 200 g plain flour
• ½ tbsp picked thyme leaves
• 1 tsp fine sea salt
• 350 ml whole milk
• 4 medium free-range eggs
• ½ tbsp English mustard
• For the gravy:
• 25 g unsalted butter
• 2 onions, finely sliced
• Few sprigs thyme, leaves picked
• 1 tbsp plain flour
• Splash of red wine (optional)
• 500 ml chilled chicken stock
• 2 tbsp crème fraiche