In a bowl add the eggs and whisk. Then slowly add the flour whisking it in to make a smooth paste. Then slowly add in the milk (and a pinch of salt).Set the batter to the side.
Place the squash in a roasting tin and season. Add the sausages, garlic and rosemary, and drizzle everything with olive oil. Bake for 25 mins or until cooked.
Add to the roasting tin 2 tbsps of sunflower oil (or cover the tin by approx 1cm) and place in the oven on your highest setting (my oven goes to 220ºC)Once the oil is hot (and do this as speedily as you can so you don't lose heat), take the roasting dish out of the oven and (carefully) pour the batter over the sausages, squash, and rosemary.Put back in the oven and don't open it for at least 20 minutes (*Yorkshire puddings can be a bit temperamental with rising). A few minutes before you take it out, sprinkle the smoked cheddar cheese over top, pop back in to let it melt.Remove from the oven when golden and crisp, after approx. 25 - 30 mins..
Gravy
Finely slice the onions and garlic, and fry off in the butter on medium heat for approx 5 mins, or until translucent.Add a little thyme or rosemary, if you have any, add balsamic vinegar and cook it down by half.Next, add a stock cube or powder and sprinkle this in and add a little water. Allow to simmer.Serve with mash, greens, etc