Pumpkin Mash and Sausages

Serves: 4

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Total Time: 50

Prep Time: 10

Cook Time: 40

• 500 gram(s) (1lb 2oz) pumpkin, or kabocha or harlequin squash
• 10  pork chipolata sausages
• 25 gram(s) butter
• Half  level tsp freshly grated nutmeg

Method

1. Preheat the oven to 200°C (180°C fan oven) mark 6. Put the pumpkin in a roasting tin and put in the oven to roast.
2. Cut between each sausage to separate them and add to the roasting tin after the pumpkin has been in the oven for 15min. Cook for 15min, then turn the sausages over so they brown evenly. Turn over the pumpkin, too, and return the tin to the oven for 30min, or until the sausages are cooked and the pumpkin is tender (the skin should give slightly when touched).
3. Halve the pumpkin, then use a spoon to scoop out all the seeds and discard them. Season the roasted pumpkin flesh with salt and freshly ground black pepper, put a large knob of butter in each half and sprinkle over the freshly grated nutmeg.
4. To serve, use a large spoon to scoop out the pumpkin flesh and divide among the plates, putting two- and-a-half pork sausages on each.

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