This hearty twist on the classic British Toad in the Hole combines savory herby sausages, sweet roasted butternut squash, and a fluffy, golden Yorkshire pudding batter. It’s a perfect meal for cozy evenings, packed with flavor and comfort.
Ingredients:
For the Sausages and Vegetables:
6 herby sausages (e.g., pork sausages with sage, rosemary, or thyme)
1 medium butternut squash, peeled and cubed
1 tablespoon olive oil
Salt and pepper to taste
Fresh thyme or sage (optional, for extra flavor)
For the Yorkshire Pudding Batter:
1 cup (125g) all-purpose flour
3 large eggs
1 cup (240ml) milk
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons sunflower or vegetable oil (for the batter)
Instructions:
1. Prepare the Sausages and Vegetables:
Preheat the oven to 400°F (200°C).
Toss the butternut squash cubes in olive oil, salt, and pepper. Add a few sprigs of fresh thyme or sage if you’d like extra herby flavor.
Spread the squash on a baking tray and roast for 20 minutes.
After 20 minutes, add the sausages to the tray and roast for an additional 20-25 minutes until the sausages are browned and cooked through, and the squash is tender.
2. Make the Yorkshire Pudding Batter:
While the sausages and squash are roasting, prepare the batter. In a mixing bowl, whisk together the flour, eggs, milk, salt, and pepper until smooth.
Let the batter rest for about 15 minutes. This resting time helps the batter rise better while baking.
