Sausage & pumpkin roast

Sausage & pumpkin roast

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(24 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
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  • 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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29th Oct, 2009
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.
29th Mar, 2009
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!
22nd Sep, 2008
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.
24th Nov, 2007
So easy & one pot - simple ! Used squash and cooked for 50 minutes on 190.
14th Nov, 2007
Gorgeous! So easy to make and perfect for a cold autumn evening with a glass of red wine!
7th Nov, 2007
Good, simple, comfort food. Great for autumn and winter months. I used the variation with wholegrain mustard, nice and warming.


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