Squash and onion toad in the hole
Skill level: Easy peasy
Costs: Cheap as chips
We think this classic British recipe is the perfect way to introduce vegetables into your toad in the hole, which can be a carbohydrate-heavy dish. The butternut squash and red onions in this sausage toad in the hole give a boost of earthy flavour, but don't make the recipe complicated. You can have it ready in just 15 minutes on a school night. And served with mashed potatoes and gravy the whole meal is a bargain at just £3.28!
- 2tbsp vegetable oil
- 454g packet sausages
- 500g butternut squash, peeled and cut into 5cm chunks
- 2 red onions, quartered and sliced
- 3 large eggs
- 100g plain flour
- 1tsp dry mustard
- 1tsp sea salt
- 250ml milk
The key to a good Yorkshire pudding is to get the batter into the very hot pan and back into the oven as quickly as possible. Don't open the oven again till it's time to bring it out either to get the lightest finish.
- Preheat the oven to 200°C/392°F/Gas Mark 6. Pour the oil into a 30 x 20cm roasting tin, brushing around the sides of the tin to grease. Add the sausages, squash and onions to the tin and cook for 15 minutes.
- Meanwhile, make a batter: Put the eggs, flour, mustard, salt and milk in a blender, or food processor, and whizz together until smooth. (Alternatively, whisk together in a bowl.)
- Turn the sausages, squash and onions, then carefully pour in the Yorkshire batter. Cook for 30 minutes, until the batter is puffy, golden and shrinking away from the sides of the tin. Slice into wedges to serve.
Nutritional information per portion
- Calories 545(kcal)
- Fat 35.0g
- Saturates 12.0g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.