Name: Sausage & pumpkin roast
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Cuisine: British
Ingredients: 450g pack pork sausages (or 8 large sausages); 800g pumpkin wedge, peeled and cut into finger-thick moon-shaped chunks; 2 red onions peeled and cut into wedges; 2 tbsp olive oil; 2 tsp caraway seeds; 300g tub fresh beef gravy from the chiller cabinet

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Sausage & pumpkin roast

Sausage & pumpkin roast

Jane Hornby

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Serves 4

Easy

Prep: 5 mins

Cook: 25 mins

A star rating of 4.2 out of 5.28 ratingsRate

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Perfect to curl up with if you're home on a Saturday night - it's low in carbs but high on taste

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Ingredients

Nutrition

Units:

MetricUS

450g pack pork sausages

(or 8 large sausages)
800g pumpkin

wedge, peeled and cut into finger-thick moon-shaped chunks
2 red onions

peeled and cut into wedges
2 tbsp olive oil
2 tsp caraway seeds
300g tub fresh beef gravy

from the chiller cabinet

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal418
fat30g
saturates10g
carbs19g
sugars0g
fibre3g
protein19g
salt2.12g

Method

step 1

Heat oven to 220C/fan 200C/gas 7. Put the first five ingredients into a large non-stick roasting pan, toss to coat in the oil and roast for 20 mins until the sausages are browned and the pumpkin softened and starting to crisp at the edges.
step 2

Tip the gravy into the pan and gently stir around the pumpkin and sausages with a wooden spoon, scraping up any sticky or crispy bits as you go. Return to the oven for another 2 mins until the gravy starts to bubble. Season to taste and serve with greens or beans.

RECIPE TIPS

MAKE IT WITH POTATOES

Instead of pumpkin, try using wedges of potato or baby potatoes which have been boiled for 5 mins.

MAKE IT DIFFERENT

Omit the caraway seeds and stir 1 tbsp wholegrain mustard into the pan along with the gravy.

Recipe from Good Food magazine, October 2005

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A star rating of 4.2 out of 5.28 ratings

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