This is one of my favourite easy autumn recipes. You can use pumpkin or butternut squash. Use only good quality, large spicy sausages for the best results. Serves 4-6.
8 large spicy sausages
600g pumpkin or squash, diced
3 red onions, peeled and cut into thin wedges
3tbsp olive oil
1 tbsp caraway seeds
450ml chicken gravy (shop bought)
Salt and pepper
Preheat the oven to 220 degrees
Mix the squash, olive oil and caraway seeds in a large roasting tin. Season with salt and pepper
Place the sausages on top of the vegetables and roast for 20 minutes, turning once, until the sausages are browned and cooked through. The squash should be soft and slightly brown on the edges
Remove the roasting tin from the oven and pour over the gravy. Pop the tin back into the oven until the gravy is bubbling.
Serve with mashed potatoes and cabbage