Super easy to make and delicious.
1 x pack of chipolata sausages
1/2 tbsp olive oil
1 x butternut squash, peeled and chopped into large chunks
1 red chilli, deseeded and finely diced
1 tsp of cumin seeds
1 garlic clove, crushed
1 x 150g pot natural yoghurt
Juice of 1/2 lemon
1 x 200g pack of kale
Preheat oven to 200°, fan 180°, gas mark 6. Put the sausages, squash, cumin, chilli and oil into a large roasting dish. Toss well and roast for 40 minutes, turning halfway through.
Meanwhile, stir the yoghurt with the garlic, lemon juice and pinch of salt. Put the kale into a colander in the sink and pour a kettle of boiling water over it. Drain.
After the 40 minutes, add the kale to the tin, toss and return to the oven for 5 minutes.
Serve with the yoghurt drizzled over.