Sausage & pumpkin roast

Recipe uploaded by

Jane Hornby

6 ratings

Recipe by Jane Hornby

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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.
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.

Make it different

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

418 kcalories, protein 19g, carbohydrate 19g, fat 30 g, saturated fat 10g, fibre 3g, salt 2.12 g

'This was so quick to prepare, and throwing everything in at once made it really enjoyable. The dish had a great combination of flavours.'

Latest comments and suggestions

• MsVanDeKamp

  07 November 2007

  MsVanDeKamp rated and commented on this recipe

  

  Good, simple, comfort food. Great for autumn and winter months. I used the variation with wholegrain mustard, nice and warming.

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• Anna

  14 November 2007

  Anna rated and commented on this recipe

  

  Gorgeous! So easy to make and perfect for a cold autumn evening with a glass of red wine!

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• Pewtersfood

  24 November 2007

  Pewtersfood rated and commented on this recipe

  

  So easy & one pot - simple ! Used squash and cooked for 50 minutes on 190.

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• Lynsey

  02 December 2007

  Lynsey rated this recipe

  

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• di

  22 September 2008

  di rated and commented on this recipe

  

  Easy and very tasty. I used Dijon Mustard instead of wholegrain and a stock cube with a generous dash of red wine. I also added mushrooms and courgettes.

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• ginger_rach

  29 March 2009

  ginger_rach rated and commented on this recipe

  

  My husband wishes I would make this every night he loves it that much. It's so easy and so delicious. I don't add the caraway seeds, but loving the suggestion of red wine!

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• Gloria

  29 October 2009

  Gloria commented on this recipe

  Jane muchas gracias por esta receta tan sensacional. Muy facil de hacer, mi familia disfruto de esta receta tan maravillosa, le adicione unos champinones y vino rojo, ya se imaginan el sazon tan especial.

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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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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 5 mins

Cook 25 mins

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

418 kcalories, protein 19g, carbohydrate 19g, fat 30 g, saturated fat 10g, fibre 3g, salt 2.12 g

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