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Ginger Rosemary Pumpkin, Green Apple and Sausage Traybake

This one-traybake is my newest creation for this Autumnal season. It has all the warming colours of autumn that I love. It reminds me of Glendalough. One my favourite places to visit in Ireland and connect with the beauty of nature.  The orange leaves with a few greens and silence are just mesmerizing.  If you ever visit Ireland, make sure to explore that part of the Green Isle.

Glendalough Valley is located in the Wicklow Mountains National Park and has many attractions to entice, entertain and enthral visitors, from its world famous Monastic Site with Round Tower to its scenic lakes and valleys, as well as a selection of walks and trails in the area including The Wicklow Way.

I like how history found a way to even connect Halloween with Ireland:


Pumpkins are big business this time of year. As a child, we grew “Big Max” pumpkins. I remember wheeling them from the garden with a dolly one year, but it wasn’t always the pumpkin that was used in this tradition. An old Irish folk hero named Stingy Jack is said to be the reason behind this one. Jack was a bit of a troublemaker, even tricking the devil at one point. Because of everything he did in life, he wasn’t acceptable to heaven or hell and was sent to wander the earth. As he was turned away from hell, the devil gave him a hot ember from the landscape. Jack apparently put the ember inside a hollowed-out turnip (the first jack-o’-lantern) to light his way.


Halloween isn’t all goblins and witches—it’s a time to have a little fun with the last harvest of the growing season.

When the Celtic celebrations around Samhain became blended with Roman culture, it brought the apple into what would become Halloween. When the Celts first encountered the apple, they saw a star in the center when it was cut in half. The shape, to them, was not evil, instead representing fertility and fruitfulness. At the gatherings that would ensue, apples were floated on water or hung from strings, and the first young bachelor or bachelorette who managed to bite into one without using their hands was the next to be married. Bobbing for apples became a game of courtship, something like catching the bouquet at a wedding is today.


By Dawn Combs

Dawn is a wife, mother, farmer, author, ethnobotanist, professional speaker and educator. She has over 20 years of ethnobotanical experience, is a certified herbalist and has a B.A. in Botany and Humanities/Classics. Dawn is co-owner of Mockingbird Meadows, the home farm for her educational web channel Heal Local. She is the author of Conceiving Healthy Babies: An Herbal Guide to Support Preconception, Pregnancy and Lactation (New Society Publishers, 2014) and Heal Local: 20 Essential Herbs for Do-it-Yourself Home Healthcare (New Society Publishers, 2015).

She also wrote about: What To Do With Your Jack-O’-Lantern After Halloween And 4 Herbs For Your Halloween celebration 

And guess what this recipe has Apples, Pumpkins and Rosemary. To make it an easy, kids friendly and so surprisingly delicious it’s cooked in one tray only!

        NO MESS NO STRESS, Right!


Ginger and Rosemary Pumpkin and Green Apple and Sausage Tray bake

Prep Time: 15 minutes

Cook Time: 55 minutes

Yield: 6

Ginger and Rosemary Pumpkin and Green Apple and Sausage Tray bake


  • 1 small pumpkin Peeled about 2 kilos, desseeded and cut into cubes
  • 5 green apples, cored and cut into cubes
  • 12 beef sausages (2 sausages per person) Add more if you have more people
  • Few sprigs of fresh rosemary
  • 2 table spoons of ginger powder
  • Drizzle of olive oil
  • Salt to taste
  • 1/2 a cup of desiccated coconut
  • 1 cup pumpkin seeds


  1. Preheat the oven at 200C.
  2. Peel and deseed a whole medium size pumpkin
  3. Core 5 apples and cut them in similar size of the pumpkins
  4. Drizzle the olive oil
  5. Add the ginger powder
  6. Roughly chop the fresh rosemary and add it to the tray. Mix the pumpkin and apple and set to bake for about 40 minutes.
  7. Add the sausages and bake for another 12 minutes or till the sausages are cooked. (It will depend on the variety of sausage you are using)
  8. Take out the oven and garnish with the pumpkin seeds and coconut. (you can toast the coconut and pumpkin seeds for few minutes if you like it)
  9. Serve warm.
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Check my 6 Favourite Recipes in 2015  

 My Spicy Prawn and Pumpkin Curry

Pumpkin Fries Recipes in 2016

Have a go at your pumpkin this year and if you try any of the recipes don’t forget to tag @everydaycookingwithmira on social media.


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