Pumpkin and Spicy Sausage Bake
| Serves 4-6 | Ingredients | Method |
|---|---|---|
| 8 large spicy sausages
600g pumpkin, peeled and cut into wedges 3 red onions, peeled and cut into wedges 3tbsp olive oil 1tbsp caraway seeds salt and pepper 450ml chicken gravy (shop bought) |
Preheat the oven to 220°C. Mix the squash, olive oil, salt and pepper and caraway seeds in a large roasting tin. Add the sausages and roast for 20 minutes until the sausages are browned and the squash is softened and starting to crisp. Turn half way to make sure the sausages are evening browned. Stir in the gravy and return to the oven for a few minutes until the gravy starts to bubble. |