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Sausage and Pumpkin Roast |
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| Serves 4 |
Prep 10 mins |
Cooking 30 mins |
Easy |
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Ingredients |
450g pack of pork sausages (or 8 large sausages)
800g pumpkin (squash), 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 gravy
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Heat oven to 220C/ Fan 00C/
Gas 7. Put the first 5 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 squash
softened ad starting to crisp at the edges.
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Tip the gravy into the pan and
gently stir around the squash 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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DAILY
DINNERS 
