Sausage & pumpkin roast

Sausage & pumpkin roast

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(22 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

    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

    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

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, questions and tips

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dkgoldstein
27th May, 2016
5.05
I made this last night and it went down very well! I browned the sausages in a pan beforehand as suggested and added apple to the roasting dish. Instead of caraway seeds I simply mixed in some mustard with the gravy and I also substituted the pumpkin with sweet potato. Thoroughly scrumptious, easy to make and quick. I left it for 25 minutes and then for a further 5 mins after the gravy was added and everything was done to perfection. Will definitely be making again and chucking whatever veg I have in the house in the dish.
Wired271085
24th Nov, 2014
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
7th Dec, 2013
Sorry but couldn't seem to rate it but 5*
zapyapp
7th Dec, 2013
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
AVPGrowYourOwn
20th Nov, 2013
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
11th Nov, 2013
One of my ultimate favourites. It's also nice to use butternut squash instead of the pumpkin slices.
Blondie1979
1st Nov, 2013
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
21st Oct, 2013
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
11th Dec, 2012
Tasty and easy!
livvykins21
6th Nov, 2012
4.05
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.

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