This recipe can easily be played around with.
Different veggies: feel free to play around. Parsnips and sweet potato are lovely. Unpeeledc loves of garlic are also great.
No sausages? Use chicken drumsticks or thighs instead.
Spanish inspired: use fresh chorizo as your sausage and toss in a can of drained chickpeas instead of the pumpkin.
vegan–replace sausages with field mushrooms.
vegetarian - skip the sausages and serve the roast veg with a poached or fried egg on top.
- Category: Dinner, Gluten Free, Lunch
Ingredients
- 1 butternut squash, cubed
- 2 medium onions, quartered and chopped
- 1/2 teaspoon dried chili flakes
- 4 thick sausages, sliced in to coins
- 1 bunch flat leaf parsley, chopped
Instructions
- Preheat your oven to 350F.
- Halve pumpkin crosswise then chop into wedges. Place pumpkin, onion, chilli and sausages in a roasting dish. Drizzle generously with olive oil.
- Roast for about an hour, stirring at the half way mark. It’s ready when everything is golden and tender.
- Serve with parsley leaves sprinkled over the top.
Leave a Reply
You must be logged in to post a comment.