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Sausage & pumpkin roast

Sausage & pumpkin roast

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(21 ratings)

Prep: 5 mins Cook: 25 mins

Easy

Serves 4
Perfect to curl up with if you're home on a Saturday night - it's low in carbs but high on taste

Nutrition and extra info

Nutrition:

  • kcal418
  • fat30g
  • saturates10g
  • carbs19g
  • sugars0g
  • fibre3g
  • protein19g
  • salt2.12g
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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

    Pumpkin

    pump-kin

    Pumpkins are the most famous of all the winter squashes, and are most associated with Halloween…

  • 2 red onions, peeled and cut into wedges
  • 2 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 tsp caraway seeds
  • 300g tub fresh beef gravy from the chiller cabinet

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Method

  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.

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Comments (34)

Wired271085's picture

Very delicious! I added some bacon and and some sliced apple before roasting which really added to the autumnal feel and taste of this dish. Also economical and very easy to adjust according to what you have in the fridge/cuboard.

zapyapp's picture

Sorry but couldn't seem to rate it but 5*

zapyapp's picture

Delicious. I used pumpkin and squash. Had no caraway so used mustard seeds which worked really well. Had no gravy so put small amount of veg stock in which made it moist enough. Cooked it for 45-50 mins. Definitely added to my list of dishes. Thanks.

AVPGrowYourOwn's picture

Love this recipe but we changed it a bit to suit what we had in the kitchen. We blanched and roasted carrots in with the pumpkin and onion. Used mustard seed instead of caraway and we didn't have the gravy so we used vegetable stock, with added honey and garlic. Delicious served with mash or roasts.

misstwiglet's picture

One of my ultimate favourites. It's also nice to use butternut squash instead of the pumpkin slices.

Blondie1979's picture

Great, easy but very tasty recipe, I will definitely cook this again!
I added more veg to the roasting tin and it worked lovely.

debcas's picture

Great recipe. The caraway seeds seem to work really well with the squash (I used butternut squash rather than pumpkin). Also took longer than 20 mins for me, but I was making a larger quantity so that may be why

bat_bren's picture

Tasty and easy!

livvykins21's picture
4

Lovely quick and easy recipe for speed and simplenesss. It did take longer to cook than 20 minutes and I made the mistake of not cooking in a roasting tin which would have given the nice sticky brownness from the onions. Used mustards instead of caraway seeds.

sookiepie's picture
4

For a recipe with such few ingredients it is very tasty. I used wholegrain mustard instead of the seeds, threw in a glass of white wine, and used butternut squash instead of pumpkin. Oh and Onion Bisto gravy. It took a long time to evenly brown the sausages this way though, took an hour in total. I would do this recipe again but grill the sausages first.

iceddice's picture

You could also use butternut squash or sweet potato with veggie gravy or onion gravy!

l1zym00's picture
3

I used veggie sausages & veggie stock in place of the beef gravy & chucked in some puy lentils too...no brainer simple supper.

rhudson's picture
5

Made this yesterday for 'Sunday Dinner' and have to say it was absoutely smashing - delicious and very hands off - LOVE IT! Went down a storm.....

caroljefferson's picture

just on making this with toulouse sausage,wholegrain mustard and fresh sage leaves, looks and smells delicious, will satisfy my hubby who works outdoors and be sufficiently healthy and virtuous for me!!!!! plan to serve with a robust mushroom and chestnut , fennel stir fry!

i004909's picture

Did this for the 2nd time last night... went down well once again. This time I kept the gravy seperate and we each poured over as much as we preferred (my 8-year-old included). Also added Butternut... yummy!

sarahlow17's picture
5

Love this, make it all the time - normally after we've come back from mountain biking. Have used either pumpkin or butternut squash, may try sweet potato after seeing other comments.

Lovely72's picture
5

So so easy and very tasty. Did the mustard version which was lovely, will try with caraway next time. Did take longer to cook - approx 45-50 mins to get nice & brown

liezeldutoit's picture
4

Easy and delicious

spronny's picture
4

Easy, quick, hearty and tasty....perfect for this time of year (winter!!)

eleanormayo's picture
3

This was very well received by the adults and children - a great way to incorporate lots of veggies! It did take longer than 25 mins though - I had it in the oven for nearly an hour. I also couldn't get any fresh gravy so used white wine, mustard and stock.

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