Preparation
- Preheat the oven to 210°C, fan 190°C, gas 6½. Cut the butternut squash into 2-3cm chunks. Cut the red onions into wedges. In a small bowl, use a fork to whisk together the olive oil, harissa, maple syrup and garlic with seasoning. In a larger bowl, toss the squash and red onions with 3 tbsp of the harissa mixture. Spread out on your largest baking tray (or divide between 2 smaller trays), then roast for an initial 25 minutes.
- Meanwhile, wash the spinach well, then tip into a colander and pour over a kettle of just-boiled water. Leave to wilt and cool. Put the gnocchi in the same larger bowl and toss with the remaining harissa mixture. Remove the tray from the oven and nestle in the gnocchi. Pour over any harissa sauce left in the bowl. Return to the oven for 10 minutes, then sit the sausages on top and return to the oven for 15 minutes.
- Once the sausages and gnocchi are golden, squeeze any excess water out from the spinach and season. Transfer the sausages to a plate, stir the spinach through the contents of the tray, then return the sausages on top. Return the tray to the oven for a final 3-4 minutes to heat through the spinach. Divide between four plates to serve.
This all-in-one vegan traybake packs in over three of your five-a-day and combines harissa, maple syrup and garlic to give a super-delicious, smoky-sweet flavour.