3. Assemble and Bake the Toad in the Hole:
Once the sausages and squash are roasted, remove the tray from the oven. Make space in the middle of the tray to pour in the batter.
Pour the Yorkshire pudding batter evenly around the sausages and squash, ensuring the sausages are partly submerged.
Drizzle the remaining oil over the batter to help it crisp up while cooking.
Return the tray to the oven and bake for 25-30 minutes or until the batter is golden brown and puffed up.
4. Serve:
Once the batter is golden and risen, remove from the oven. Slice the sausages and serve with the roasted butternut squash and Yorkshire pudding.
You can drizzle with gravy for added richness and serve with greens if desired.
Trust me, the key to this dish is definitely the sauce!
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