Sausage & pumpkin roast

Sausage & pumpkin roast

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(25 ratings)

Prep: 5 mins Cook: 25 mins


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


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


  • 450g pack pork sausages (or 8 large sausages)
  • 800g pumpkin wedge, peeled and cut into finger-thick moon-shaped chunks



    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


  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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6th Nov, 2012
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.
29th Jan, 2012
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.
7th Nov, 2011
You could also use butternut squash or sweet potato with veggie gravy or onion gravy!
2nd Nov, 2011
I used veggie sausages & veggie stock in place of the beef gravy & chucked in some puy lentils brainer simple supper.
31st Oct, 2011
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.....
29th Oct, 2011
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!
19th Aug, 2011
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!
24th Feb, 2011
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.
20th Jan, 2011
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
5th Dec, 2010
Easy and delicious


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