One-pan sausage, butternut squash and sage bake with apple salad - Cook with Gem

Ingredients

• Half a tablespoon of olive or rapeseed oil
• 8 sage leaves (keep unused leaves in the freezer in a plastic bag and use them from frozen in future)
• 1 butternut squash (or substitute with a mixture of carrots, potatoes, celery root or parsnips,)
• 5 cloves of garlic, left whole in their skins
• 1 red onion
• 8 pork sausages, chopped in half (I like Sainsbury’s Taste the Difference or Waitrose free range Cumberland pork, stateside I like Whole Foods meat counter British Bangers or mild Italian)
• 1-2 tablespoons cider, red or white wine vinegar
• Sea salt and freshly ground black pepper
• 2 granny smith apples – the tarter the better
• 4 handfuls rocket (arugula) or watercress
• Juice and zest of 1 lemon (sweeter apples will need more lemon)
• Half a tablespoon good olive oil