• Preheat your oven to 220°C/200°C fan/gas mark 7.
• Halve and peel the onion. Cut each half into 3 wedges.

• Pop the butternut squash and onion onto a large (lined) baking tray.
• Drizzle with oil, season with salt and pepper then toss to coat.
• Spread out in a single layer on one side of the baking tray. 
• Pop the sausages on the other side.
• When the oven is hot, roast on the top shelf until soft and golden, 20-30 mins. Turn the tray halfway through.

TIP: Use two baking trays if necessary.

• When the butternut has 5 mins left to cook, toss the peas with a pinch of salt and pepper.
• Pop onto the tray with the butternut and return to the oven to allow to warm through. 
• Just before serving, toss the salad leaves with salt, pepper and drizzle of oil.

• Divide the roasted butternut, sausage, onion and peas between plates.
• Drizzle over the aioli and serve the salad alongside.