Cumberland sausages with roasted root vegetables recipe

INGREDIENTS

• 300 butternut squash, peeled, deseeded, and cut into bite-sized chunks
• g large or 2 small leeks, cut into 3cm (1in) pieces
• 1 small red onions, quartered
• 2 small new potatoes, scrubbed, and halved lengthways (quartered if large)
• 300 olive oil, plus extra for the sausages
• g salt and freshly ground black pepper
• 4 thyme leaves
• tbsp chopped rosemary leaves
• 1 Cumberland sausage coils, each weighing about 200g, or 8 Cumberland sausages, weighing 100g each